Receta Raw Autumn Pear Tart
W brought home a bunch of pears in different varieties. Time to revisit this amazing tart.
Raw Autumn Pear Tart
Crust Ingredients
- 1 cup almonds (soaked overnight)
- 1/3 cup shredded coconut
- 12-14 dates, pitted and soaked if not soft
- pinch sea salt
- Filling Ingredients
- 1 1/2 cups apple, peeled, cored and chopped
- 1/4 cup *Irish moss paste (optional or 2 Tbs ground chia)
- 2 1/2 cups pear, peeled and coarsely chopped
- 1/2 cup ripe pear, thinly sliced (save any extra for garnish)
- 2 tsp cinnamon
- 1 tsp vanilla extract (2 drops Medicine Flower Vanilla)
- 2 Tbsp lemon juice
- dash of nutmeg, to taste
- pinch sea salt
- 1 Tbsp sweetener (honey, maple syrup, agave, etc)
- 1/4 cup pecans, chopped
- 1/4 cup golden raisins
- 1/4 cup pecan halves for garnish (set aside)
Crust Preparation
Process nuts. Add dates and salt, and process. Add shredded coconut and process. Use spatula to scrape from sides and process until mixture starts to ball up and stick together.
Coat a 9 inch (removable bottom fluted tart pan, or pie plate with a bit of coconut oil and press crust mixture into pan and up along sides.
Filling Preparation
In food processor,. mix apples until an applesauce consistency.
Add 1 cup of pears and pulse, leaving chunky. Add Irish moss paste or chia and mix.
Add 1 1/2 cups of pears, and process to the consistency you prefer. It can be as chunky as you like it.
Transfer to a bowl and add remaining ingredients (except for garnish nuts), including 1 cup of thinly sliced pears and mix well. Add golden raisins and chopped pecans to this mixture.
Assembly
Pour mixture into crust and refrigerate several hours to set. Top with sliced pears dipped in lemon juice, halved pecans and cinnamon.