The raw apple and pear tart pictured above may be the hippiest thing to ever emerge from my kitchen. And it’s freaking delicious!
Raw Apple and Pear Tart
crust recipe adapted from Bitter Poison
Yield: about 8 servings
- 2 cups walnuts
- 1 1/4 cups dates
- 2 apples, sliced into 1/4″ wedges (use your favorite kind!)
- 1 pear, sliced into 1/4″ wedges
- 1 tablespoon brown sugar
- juice of 1 fresh lime
- 2 tablespoons maple syrup
- 1/2 cup additional walnuts
- 2 tablespoons additional maple syrup
- about a cup of fresh blueberries
- Puree the walnuts in your blender or food processor until they reach a coarse consistency. You’re not going for a nut flour here. A coarse meal with some bigger pieces is good.
- Puree the dates until they’re pretty smooth, then knead them together with the walnuts. Press into a pie pan, and stick this into the fridge.
- Toss together the apple, pear, brown sugar, lime juice, and maple syrup. Let the mixture soften for about 20 minutes, then grind it briefly in the blender…not enough to make applesauce, just enough to make it feel like pie filling to you.
- Pull your crust out of the fridge, and spread the apple/pear mixture into the crust.
- Grind the additional walnuts with the maple syrup until you have a coarse meal, and sprinkle it over the filling. Arrange the blueberries on top, and chill until you’re ready to slice and serve.