Contributing Monkie GreenChef Staff Monkies
Published on February 8, 2010
Dried Cherry Apple Tarts topped with a Cinnamon Pecan Streusel (raw)
What to Serve for a Sunday breakfast? How about warm healthy apple tarts filled with a gooey sweet and tart cherry sauce and topped with a cinnamon pecan crunch. mmmmm… I love these, they go with any type of meal from breakfast, to snacks, to luscious deserts served with raw caramel vanilla ice cream. With the start of the fall season, apples started to become abundant everywhere, in every variety and color. I knew I had to find various ways to incorporate these simple and classic fruits into some recipes. Between these and my pomegranate apple pie, I can truly say that I like them better raw then in my baked apple pies. I never thought I would say that, but they just taste so fresh and retain so much more of their flavor raw. It’s incredible. The dehydrator softens them just enough, releasing their inner fragrant juice. But I also love them in a pie totally raw with no dehydration at all. What can I say, I just love apples. Cherries, apples, pecans, cinnamon, nutmeg. Oh yeah, try serving them with ginger tea for a warming buzz. Or drizzle some caramel or chocolate sauce on top.
Makes 8-10 small 4-5” Round Tarts
For the Tart Crust:
2 Cup Almonds
1 Cup Walnuts
1/2 Cup Dried Coconut
1/2 Cup Dates
1/4 Tsp. Himalayan Salt
For the Sweet Cherry Sauce:
1/2 Cup Agava Syrup
1/2 Cup Dried Cherries
2 TB Lemon Juice
1/2 tsp. Cinnamon
For the Apple Dried Cherry Filling:
4 to 6 Large Mixed Apples
1 Cup Dried Cherries
1 TB Lemon Juice
1 tsp. Cinnamon
1/4 tsp. Nutmeg
For the Cinnamon Pecan Streusel:
1 Cup Pecans
1/3 Cup Pitted Dates
1/2 tsp. Cinnamon
Pinch Sea Salt
For the Crust Start by making the crusts. Soak the pitted dates in water for 10-20 min. and then drain the water. Add the dry nuts and dried coconut and salt to your food processor and process until a powdery meal forms.
Then add the dates slowly while processing and stop when well combined. Divide this dough between the small tart pans and press into them. Lightly oil your tart pans with coconut butter, and then press the dough onto the bottom and sides of the pans. Place all of the tarts in your dehydrator and dehydrate for4-6hrs. on 110 degrees. Until they are nice and dry and a little crispy. A crisp crust goes best with apple.
For the Sweet Cherry Sauce Place all the ingredients in your blender and blend on high until well blended and smooth. Set aside.
For the Apple and Dried Cherry Filling Choose a mixture of apples such as Granny Smith, Fuji, Braeburn etc. Peel the apples and then slice them thinly. Chop the thin slices into bite size square pieces. In a medium or large size mixing bowl, add the apple pieces and the dried cherries. Pour on top the lemon juice, cinnamon and freshly grated nutmeg and mix well with a large spoon. Next take your blender jar with the cherry sauce and pour it over the apple mixture. Toss well again to make sure it is all lightly coated with the cherry sauce.
Once the crusts are done dehydrating you are going to fill them with this mixture. Scoop the mixture into each tart shell and fill to the top smoothing it out. Next you are going to add the streusel topping.
For the Cinnamon Pecan Streusel In your food processor, process the pecans with the cinnamon and salt lightly until a course meal forms. Add the dates and process again very briefly just until a course damp meal forms. Sprinkle on top of the tarts evenly. Now place all the tarts back in the dehydrator and dehydrate on 110 F for another 1-2 hrs.