It doesn't get anymore autumnal than this, except perhaps walking through an orchard and eating rotting apples off the ground. But, um, gross, who wants to do that? Yeah, me neither. In celebration of October, I created this raw, vegan apple tart recipe.
It's not unlike other raw, vegan apple dishes, but I am a sucker for contrasting flavors and textures, so my crust is a little more dry and salty than others I've seen.
Happy fall, friends!
yields one 10" tart
1 cup walnuts
3/4 cup dates
1/4 teaspoon sea salt
3-4 organic apples (I enjoy Pink Lady and Gala)
1 tablespoon agave syrup
1 tablespoon maple syrup
1 tablespoon cinnamon
To make the crust, pulse the walnuts and sea salt in a food processor until the nuts are finely chopped. Add the dates and pulse until thoroughly combined. Dump the mixture into your tart pan and spread evenly along the bottom and up the sides. Use a piece of plastic wrap or parchment paper to press the mixture until firm.
Slice the apples thinly and toss with the agave and maple syrup -- I used Trader Joes' Agave and Maple Syrup blend -- then the cinnamon.
Arrange artfully in the tart pan. Refrigerate until ready to serve.
P.S. I won't tell anyone if you want to eat it for breakfast!