The raw apple and pear tart pictured above may be the hippiest thing to ever emerge from my kitchen.
The crust is raw and completely cribbed from this recipe. I ended up using only about 2 cups of walnuts instead of 2.5 and probable not a full 1.5 cups of dates, since my tart pan is a little on the small side.
For the filling, I marinated a couple of sliced up apples and pear in brown sugar, lime juice, and maple syrup, then ground it coarsely through the blender…not enough to make applesauce, just enough to make it feel like pie filling to me.
The whole pie is topped with the remaining 1/2c walnuts mixed with a couple of tablespoons of maple syrup. Oh, and of course blueberries. Because pretty much everything I make ought to involve blueberries for the foreseeable future.
I’m thinking I’ll serve this on Wednesday night when folks come over to watch MST3K!