Raw Apple-Pear Tart with Cinnamon, Cashew-Coconut Crust

This tart takes more patience than most raw desserts, and that's precisely what brings it closer to the baked version it imitates. The crust blends cashews and shredded coconut into a fine flour, bound with maple syrup and coconut oil: it looks soft and greasy the moment you press it into the tin, then firms up decisively once chilled. The filling plays on two textures: two apples processed with the dates, cinnamon and lemon for the smooth base, two more simply chopped, plus diced pears that keep their bite. It's this contrast that avoids the flat, uniform texture of a compote. A drizzle of warm coconut butter poured on at the last moment acts as a glaze and sets slightly on contact with the cold filling. Ceylon cinnamon, the true cinnamon in the botanical sense, differs from Cassia cinnamon in a softer, finer aroma and a far lower coumarin content: it's the one to favour if you use cinnamon regularly. Allow for a 20 cm tart, a medium difficulty level, and a night in the fridge before filling if you want a clean slice.

Ingredients

For the crust

• 200 g cashews
• 100 g shredded coconut
• 2.5 to 3 tablespoons maple syrup
• 2 pinches of salt
• 2 tablespoons and 1 teaspoon melted coconut oil

For the apple-pear filling

• 4 large apples, peeled, cored and cut into wedges
• 2 ripe pears, cored and diced (no need to peel)
• 4 to 6 medjool dates
• 1 teaspoon cinnamon, or to taste
• A splash of lemon juice
• ½ teaspoon vanilla extract
• A splash of fresh orange juice and a little zest (optional)
• 1 pinch of sea salt

For the coconut drizzle

• 1 tablespoon melted coconut butter
• 2.5 teaspoons hot water
• 1 teaspoon melted coconut oil
• 2 drops vanilla stevia

Method

The crust

1. Blend the cashews and shredded coconut in a food processor until you get a fine flour.
2. Add the maple syrup, salt and melted coconut oil, then blend again until the mixture holds together when pressed.
3. Press firmly and evenly into the bottom and sides of a tall 20 cm loose-bottomed tart tin.
4. Place the crust in the freezer while you prepare the filling.

The filling

1. In a food processor, blend 2 apples with the dates, cinnamon, lemon juice, vanilla and salt until as smooth as possible, scraping down the sides several times. Transfer to a large bowl.
2. Pulse the remaining 2 apples just enough to chop them coarsely, without turning them into a purée, then fold them into the first mixture.
3. Add the diced pears. If the mixture seems too wet, add a little more chopped apple or pear to firm it up.
4. Spread the filling evenly over the chilled crust.

The coconut drizzle

1. Whisk together the coconut butter, hot water, coconut oil and stevia in a small bowl, keeping the mixture warm so it stays pourable.
2. Drizzle it over the tart just before serving.

Tip

A filling that's too wet will soften the crust: if in doubt, add more chopped apple or pear rather than leaving in extra juice. The crust looks soft and greasy straight out of the food processor, that's normal, it firms up in the fridge. For a really clean result, let it set overnight in the fridge before filling.

FAQ: your questions about raw apple-pear tart