Raw Gingery Apple Pear Tart

I have been craving a warm fruit crumble with ice cream for a few weeks now, so last weekend I decided it was about time I listened to my feelings. I never ignore that sort of thing for too long and nothing was stopping me.  Plus I had some delicious ice cream in the freezer so it was perfect timing!
Although I could have made a simple apple crumble quickly, I decided to embellish it a bit.  First, I decided that I wanted a crumble tart.  Twice the crunchy crust to go with the luscious jammy filling, therefore double the happiness as far as I am concerned.  Second, I decided to add pear to the filling as well, since I had some perfectly ripe  pears and I thought they would add some sweetness to the filling. Lastly, I thought the tart would be wonderful with some warming ginger, both in the crust, and the filling.  I can not get enough of ginger lately.  For the crust, I made my usual with coconut and buckwheat as the base, but I also added some winter squash to make it a bit smoother and lighter textured.  It needed to be dehydrated, but the end result was so worth it.

The whole process of making this tart was therapeutic in a way.  I started it after work, and suddenly it put me in weekend mode.  To me, making dessert on the weekend is something I look forward to, and I am in my own little world as I taste and create, taking in the heavenly scents as I go.  This crust smelled wonderful while it dehydrated, and I could not wait to indulge, even if I had to wait until the next day.  The fruit in the filling needed little sweetening, it was so delicious, and that is the beauty of eating local in season produce.  Once the pie was all assembled, I had let it warm in the dehydrator, and it was ready for its ice cream, and I felt as if I could not wait a minute longer, it was ready for the taste test.  What I was greeted with was the most heavenly delicious tart I could have imagined!  This is why I do not miss non-raw food...the raw is so much better!

Raw Gingery Apple Pear Tart
Makes one 9 inch tart

Crust:
3 cups finely shredded dried coconut
2 cups buckwheat groats, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
2 cups soft medjool dates, pitted (if not soft, soak them until they are and drain them)
1 inch chunk fresh ginger
1 tsp cinnamon
1 cup sweet winter squash, such as kabocha finely chopped*

Filling:
4 cups organic apples (flavorful such as Honeycrisp or Haralson) cut into small pieces
1 Tbsp raw coconut nectar or maple syrup

3 cups organic perfectly ripe pears, cut into small pieces

1 cup dried apples, soaked in water for 30 minutes and drained well
2 fresh apples 6 soft medjool dates, pitted
1 tsp pure vanilla extract
a pinch sea salt
1 tsp cinnamon
1 inch chunk fresh ginger

1 cup dried cranberries

For the crust, add all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.  Grease hands with coconut oil ( the mixture will be sticky) and press 2/3 of the mixture into the bottom of a 9 inch removable bottom tart pan lined at the bottom with parchment, and place in the dehydrator.  Place the remaining crust on a lined dehydrator tray and crumble into small pieces (this will be the topping it may be a little sticky but it will dry).  Place in the dehydrator and dehydrate both the crumble and the crust for 10 hours at 115F (then you can remove the topping and refrigerate once crunchy), then carefully remove the crust from the pan (it is fragile at this point so use a spatula to help slide off the removable bottom of the pan) and slide the parchment onto the dehydrator tray drying for about another 6 hours until crunchy.
Place the apples in a bowl.  Toss with 1 Tbsp coconut nectar, and spread out on a dehydrator tray.  Dehydrate for 4 hours or until softened.  Next, place apples back in a bowl as well as the pears.  Place the dried apple, 2 chopped apples, dates, vanilla, sea salt, cinnamon, and ginger in the food processor and  process until smooth.  Dump back into the bowl with the apples and pears, add the dried cranberries, and toss well, then scoop into the crust, and top with the crumble.
Place the pie in the dehydrator for an hour (or let it sit for 1 hour if not serving it warm) to allow flavor to develop and to get it nice and warm, then serve, preferably with ice cream!

*the squash makes for a soft dough similar to non-raw pie dough.  If you wish to not use it, you can leave it out, and the dough will not need dehydrating.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Kathie
    November 13, 2019 at 14:23
    Reply

    Hello, Thank yo for this recipe. I do not have a dehydrator. I know it would no longer be raw, but would you recommend baking it at all for it to firm up? Thank you, Kathie

    • November 13, 2019 at 18:22
      Reply

      You could if you wanted it less crunchy, probably about 2 hours at 150F or so. Or just leave it raw if you don't min it crunchy.

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