Google+ Rawfully Tempting™: Perfect Pear Tart

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6th Annual Best of Raw Award

October 20, 2017

Perfect Pear Tart

I like this recipe even better than apple pie. With pears in season, the fruit is tender, sweet and juicy! It’s easy to prepare Irish Moss Paste in advance and freeze in cubes. Defrost, and you are ready to go. This recipe is actually pretty quick and easy. Give it a try...and comment below.

Perfect Pear Tart

Crust Ingredients
1 cup almonds (soaked overnight)
12-14 medjool dates, pitted
1/2 t vanilla extract (or 2 drops Medicine Flower vanilla)
pinch Himalayan salt 

Filling Ingredients
1 1/2 cups apple, peeled, cored and chopped
1/4  cup *Irish moss paste ( or 3 Tbs ground chia)
3 cups pear, peeled and coarsely chopped
1/2  cup ripe pear, thinly sliced (use remaining pear for garnish)
2  tsp cinnamon
1 tsp vanilla extract (2 drops Medicine Flower Vanilla)
2  Tbsp lemon juice
dash of nutmeg, to taste
1 Tbsp sweetener maple syrup
1/2 cup pecans, divided (chop 1/4 cup)
1/4  cup golden raisins, optional
pinch Himalayan salt

Crust Preparation 
Process nuts a bit. Add dates and salt, and process. Use spatula to scrape from sides and process until mixture starts to stick together.

Coat 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. Refrigerate

Filling Preparation 
In food processor,. mix apples until an applesauce consistency. Add Irish Moss Paste and process.

Add 1 cup of pears and pulse, leaving chunky.
Add 1 1/2 cups  of remaining pears, and pulse process leaving chunks. 

Transfer to a bowl and stir in remaining ingredients (except for garnish pear and nuts). 

Pour mixture into crust. Garnish as desired with thinly sliced pears dipped in lemon juice, chopped pecans, cinnamon, etc. Refrigerate several hours or overnight to set. 

To Serve
Warm gently in dehydrator or serve as is. 
Store in refrigerator up to 3 days, or freeze.


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