We are making something yummy, sweet and really healthy too - a raw pear apple tart! If you’re wondering what we mean by a ‘raw’ dessert - a raw tart just means that it doesn't need to be baked. In this gluten free apple tart recipe our crust will be made using a blend of walnuts and dates.
First, you will make the crust using a food processor. Place the walnuts and dates and a pinch of sea salt into the food processor and blend until the ingredients stick together. Dates are used in this recipe as they will help the crust stick together, and also add some natural sweetness to the tart.
Before placing the mixture into your pie pan, sprinkle a small amount of oat flour on the bottom of the pan. This will make it easier to cut and remove pieces of the pear apple tart when finished. Then, just dump the blended crust into the center of the pie pan and press the dough down for an even, tight coating on the bottom and sides of the pan.
Then you can move onto the filling. Place some pre sliced apples and pears into a bowl and add some oat flour. The flour adds some texture and heartiness to the fruit. Then add some lemon juice, maple syrup and pumpkin pie spice to the sliced fruit and coat evenly.
Set this mixture aside to make your apple puree. Throw some additional sliced apples into the food processor and add some more maple syrup and lemon juice and pumpkin pie spice. Then, blend until the apple is nice and smooth. Pour the purée over the tart crust and spread evenly over the bottom.
Jenne likes using both the pure and whole slices in this pear apple tart recipe as it adds some texture and dimension, and makes the dessert more interesting. Once the puree is in the bottom, you can start to layer your coated apple and pear slices over top. Any configuration is fine, but Jenne likes to overlap the slices spiraling inward. This adds a nice colorful presentation to the tart.
If you've never tried making a raw dessert before, this raw pear apple tart is a great one to start with!