Deep Dish Apple Pear Tart and A Big Announcement

November 28, 2013 By sweet_raw In Pies and Tarts 0 Comments

Today I have a tasty seasonal recipe to share with you and a big, exciting announcement! You already know if you follow me on Facebook and Twitter but if you don't, do you have any guesses?

Ok, drum roll....

I'm going to be a published author! Yes, I have accepted a book deal with a American publishing company, Quarry Books, to write a raw vegan dessert recipe book. This is a dream come true. Soon, all of you who have asked me for a real book you can hold in your hands will be able to do just that! A real book with MANY gorgeous photos taken by a real photographer (not me). Yay!
My work on the book has been underway for a little while now. I have so many delicious new recipes that I'm so excited to share. And I'm curious to hear YOUR ideas. What recipes do you want to see in the book?? Join in our discussion on facebook and posted your idea, or in my comments section below.

Now, dessert! This apple pear tart is partly thanks to my landlord who gave me some Asian pears (or apple pears) from her tree a few weeks ago. They've been sitting in my fruit basket and I finally decided to do something about it. I didn't have quite enough to make up the entire filling for the tart so I added some pear too.

This fresh fruit tart consists of a cashew coconut crust filled with an apple pear, date, and cinnamon filling with a touch of orange. I finished it off with a coconut drizzle.
It makes one deep 8" tart, or a 9" tart of regular depth. If you have a regular tart pan (sides about 1" high), you'll have some crust and filling leftover for a snack for yourself 😉

Deep Dish Apple Pear Tart

If the filling is too wet it will make the crust soggy so make sure to add a bit more apple or pear. The crust will seem "wet/oily" but it will firm up when chilled. Make sure to chill it in the freezer to set properly while making the filling. You could even let it sit overnight in the fridge to set before putting the filling in for best results.

Crust

1 1/3 cups cashews
1 1/3 cups shredded coconut
2 1/2 - 3 tablespoons maple syrup
2 pinches salt
2 tablespoons + 1 teaspoon melted coconut oil

Grind the cashews and coconut into flour in a food processor.
Add the remaining ingredients. Process to combine.
Press the mixture evenly into a deep 8" tart pan with removable bottom.
Chill in the freezer while making filling.

Apple Pear Filling

4 large apples, peeled, cored, and quartered
2 ripe pears, cored and diced (no need to peel)

4-6 medjool dates

1 teaspoon cinnamon, or to taste

Splash of lemon juice
1/2 teaspoon pure vanilla extract
Splash of fresh orange juice and orange zest, optional

Pinch of sea salt

In a food processor puree 2 of the apples, with the dates, cinnamon, lemon, vanilla and salt until as smooth as possible (stop and scrape the sides down a few times). Transfer to a large bowl.

Pulse the other 2 apples in the food processor until chopped, NOT pureed. Add to the puree.
Add the diced pears. Stir all together. Add a bit more chopped apple or pear if the mixture is too wet.
Spread into the tart crust.

Coconut Drizzle

1 tablespoon melted coconut butter
2 1/2 teaspoons hot water
1 teaspoon melted coconut oil
2 drops vanilla stevia

Stir all ingredients together in a small bowl. Make sure to keep warm or it will cease.
Drizzle over the tart.