Sunday, March 14, 2010

Raw Apple Tart


Crisp apples and rich caramel pair with a crumbly almond-pecan crust in a tart that can be served for dessert, breakfast, and even dinner. Enjoy the vanilla-flecked filling on its own for an afternoon treat, or use it to fill a cooked apple pie for a dessert with plenty of sweetness and no added sugar.

Every cook should have a squeeze bottle (or several) on hand to dispense icings and sauces effortlessly and attractively. Look for them at kitchen supply stores or cake decorating shops.


Raw Apple Tart
8-12 servings
For the tart crust:
1 cup raw almonds
1 cup raw pecans
1/2 cup dates, pitted
pinch sea salt

For the filling:
2 Granny Smith apples, peeled and cut into rough chunks
1/2 cup dates, pitted
juice of 1 lemon
beans scraped from 1" of vanilla bean (toss in the whole piece if you have a high-speed blender)
pinch sea salt
4 Granny Smith apples, peeled and thinly sliced

For the icing:
1/2 cup raw cashews, soaked for at least an hour
juice of 1 lemon
1 1/2 tablespoons agave nectar or 2 large pitted dates
additional water, to blend

Make the crust:
In a food processor, combine almonds and pecans until ground to a fine meal. Add dates and sea salt, and process until well combined. The mixture should hold together when pressed, but should not be too moist. Press into an 8" or 9" cake pan lined with plastic wrap, using the bottom of a glass to level the crust. Chill in the refrigerator while you assemble the filling and icing.

Make the filling:
In a blender, combine the 2 peeled apples, 1/2 cup dates, lemon juice, vanilla bean, and sea salt until completely smooth. Transfer to a large bowl, add apple slices from remaining 4 apples, and gently toss to combine. Set aside at room temperature while you make the icing.

Make the icing:
Combine raw cashews, lemon juice, agave nectar or dates, and 1-2 tablespoons water, and blend, scraping down the sides as necessary. Add water by the tablespoon until completely smooth, and a consistency suitable for drizzling; a spoonful should just begin to disappear on the surface when dropped into itself. Transfer to a squeeze bottle or small bowl, and set aside.

To assemble, tumble apple filling onto prepared crust, smoothing the top to make a slight mound. Squeeze or drizzle the icing over. Serve with cups of tea or Vanilla Milk (look for the recipe on veganjoy this week), and enjoy!

5 comments:

Jennifer said...

This looks thick and delicious! Mmmm.

Tamara said...

This looks awesome! Must try soon... thanks!

Addie Walters said...

That looks so amazingly good. I think my husband (a carnivore) will even eat that! :) Thanks for the recipe!

Mila Ilina said...

Wow... beautiful! It was lovely to meet you at Vitamin Cottage ;-) Looking forward to more of your gorgeous recipes!!!

Joy said...

Thank you Mila, lovely meeting you too. I look forward to chatting again, and will be in touch soon!