Raw, Vegan Cinnamon Apple Tart

Raw, Vegan Apple Tart

Raw, Vegan Apple Tart

I always hang on to Summer until the bitter end, until it’s too cold for flip-flops, until the sunsets before dinner, until the last tourist drives out of town. One thing that makes the transition a little easier is fall fruits and veggies – new flavors to play with and new things to eat. It’s time for warm and cozy recipes you can eat in front of the fireplace instead of the campfire.

One of the bright spots of fall is apples! Another is cinnamon. It’s one easy way to make a raw dish feel warm. Here’s a recent recipe I have been playing with that uses both for these fall favorites. I used a Joyce Chen Spiralizer to get the apples to look pretty, but you could grate them or use your food processor to create thin or small pieces. The key is to make sure the apple is very easy to eat raw. You don’t want big chunks of raw apple in your tart. The crust is quick and easy to make in your food processor so make a double batch. It keeps well in the freezer.

Apple Tart
Yield: 8 servings

A day before you want to serve this tart, soak and dry the nuts for the crust if you don’t have any on hand.

Crust

1 cup raw pecans, soaked and dried
1 cup raw almonds, soaked and dried
1 ½ cups pitted dates, soaked for 30 minutes
½ tsp sea salt

Filling

4 apples, cored and spiralized or shredded – Use a firm, sweet variety: Fuji and Gala are good choices.

Lemon Cinnamon Sauce

1/3 cup coconut nectar
3 Tbsp lemon juice
1 Tablespoon cinnamon

1) Combine coconut nectar, lemon juice and cinnamon in a bowl or small blender jar
and whisk or blend until smooth. Then set aside.

2) Put the S blade on your food processor. Place nuts, dates and salt into the bowl and process until you have small pieces that stick together. Place a tablespoon full in your hand and squeeze. If they stay together when you open your hand, you’re done. If not, pulse until your mixture sticks together. Don’t over work. Set the mixture aside.

3) Remove your S blade and put the shredding blade on your food processor. Core and shred your apples.

4) Place the shredded apples in a large bowl add half of the glaze and toss.
taste your apples and add more glaze as desired.

5) For this step you will need 8 small tartlet pans with a removable bottom (like these).
Place approximately 3 tablespoons of the crust mixture into the tartlet pan (Adjust as needed for the size of your pan.) Press it into firmly into the sides and bottom of your pan to form a crust.

6) Place 1/2 cup of the apples in the crust. Place the tarts in the fridge for 30 minutes to firm up the crust. Then pop your tarts out of the pans, place on plates, sprinkle with left over crust mixture and / or drizzle with leftover sauce. Fall is here!


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