Apple Tart I prepared last week, was the best tasting raw apple pie I've had to date, however, I wanted to tweak the recipe and make it really special for Thanksgiving. This Cranberry Apple Tart is absolutely delicious! Even your non-raw family and friends will love it.
The color of this dessert is vibrant and alive thanks to the beautiful fresh cranberries! Due to the cranberry tartness, it does require quite a bit more sweetener, so keep that in mind - but it is, after all, a HOLIDAY treat! Check out this Rawfully Tempting dessert..
All About Irish Moss Paste - it's so simple to make. Once you do it, you'll realized how awesome it is to have on hand from time to time.
Cranberry - Apple Tart
3/4 cup almonds (soaked overnight)
3 Tbsp shredded coconut
11 medjool dates (soaked if dry)
pinch sea salt
5 1/2 cups apples (total) - (see Filling Preparation)
2 cups apple (processed like applesauce)
1 1/2 cups apple (processed fine slivers)
1 1/2 cups apple (sliced thin, and chopped)
3/4 cup cranberries (fresh or frozen)
6 Tbp Irish moss paste (optional) or 2 Tbs ground chia
1 1/2 tsp cinnamon
1 tsp vanilla extract (3 drops *Medicine Flower Vanilla Extract)
2 Tbs lime or lemon juice
5 Tbs honey (or agave)
1 dash of nutmeg, to taste
2 Tbs date sugar (or your favorite powder sweetener)
1/4 cup raisins, optional
1/4 to 1/2 cup walnuts, chopped
1 pinch sea salt
2 Tbs walnuts, halved or chopped for garnish
1/2 apple, very thinly sliced (dipped in lemon juice) (optional)
1 dash cinnamon
1 Tbs date sugar (or your favorite powder sweetener)
In food processor, process nuts. Add dates and
salt, and process. Add shredded coconut and continue to process. Use spatula to scrape from sides and process until mixture starts to ball up and sticks 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.
In food processor,. mix 2 cups apples and 1/2 cup cranberries along with Irish moss paste until applesauce consistency. Add 1 1/2 cups apples and 1/4 cup cranberries. Pulse to very fine chunks.
Transfer mixture to a bowl and stir in remaining ingredients. (1 1/2 cups thinly sliced and chopped apples, cinnamon, vanilla, lime, honey, nutmeg, date sugar, raisins, walnuts, sea salt). Spoon mixture into crust.
Garnish with very thin slices of apples dipped in lemon juice. Sprinkle with cinnamon and date sugar or top with walnuts and whole cranberries (for color). Refrigerate several hours to set.
Serve as is.