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TARTE RAWTIN

Submitted by Marie-Claire Hermans – Ravishing Raw |

In Belgium, Christmas is one of the rare annual occasions when families take the time to gather and have a feast. Where most people used to be happy with any abundant dish, the landscape of an X-mas table is now changing. Many hosts are challenged by serving an exquisite dinner that can please a mishmash of personalities and ditto food choices: vegetarian, standard diet, raw food, macrobiotic, gluten and lactose free diet…So, why not just ask each of your guests to bring a lovely dish and create a beautiful feast buffet where they can make their own choices? Success ensured! A raw treat that will seduce all of them is this slightly warm, comforting raw mini apple pie, derived from the well known “Tarte Tatin.”

INGREDIENTS PER MINI TARTE RAWTIN
For the crust
About 3/4 C of almond flour (blend the almonds shortly in a blender into “flour”)
3 Medjool dates (if not enough, add what you need)
A pinch of sea salt

For the filling
1 Apple (a sweet autumn apple in the cold season)
A few TBSP of fresh orange juice (as needed: start with 2 and add to get the batter going)
1/2 TBSP fresh lemon juice
1/2 TBSP freshly grated ginger (or 1 TBSP if you want to give it a kick)
1/4 tsp ground cinnamon

For the top
1 sweet cored apple of the season (sliced into 4 pieces)
1/8 C Light Agave Nectar
1/4 tsp Vanilla Extract
1/2 TBSP fresh lemon juice
1/4 tsp ground cinnamon

START WITH THE PREP OF THE APPLE SLICES ON TOP
Slice the 4 apple parts with a mandolin or as thin as possible
Mix the other ingredients together
Toss the slices in the mixture
Place the slices on a Teflex sheet and dehydrate for one hour at 108°F (or in your oven at lowest temperature)

INSTRUCTIONS FOR THE CRUST
Process the almond flour, salt and dates in a food processor until you have a fine, sticky crumble
Line de bottom of your (mini) pie form with plastic foil (to remove the crust easier)
Push the sticky crumble into the form until you have a firm crust
Set aside

NEXT…
Take the crust out and place it on a plate
Pour the filling into the crust
Flatten nicely with a spatula
Take the warm apple slices out: they are soft now
Flatter the slices one by one in a circle on top of the filling
If you want the pie slightly warm, place it for another hour at 108°F in the dehydrator or oven
If you want to eat it right away, you can!

TIPS
You can sprinkle some more cinnamon on top if you wish
Or you can make the top look shiny by brushing some of the marinade on the apple slices

For more raw recipes, visit Marie-Claire Hermans, Author and Ravishing Raw Coach & Chef, visit online at www.ravishingraw.com.

Marie-Claire started “Ravishing Raw” after curing herself from Chronic Fatigue Syndrome and Fibromyalgia, with raw food. As a raw food coach, she specializes in offering professional help to those who are suffering from similar debilitating conditions. Along with her expertise in jazz music management and booking work, she helps world class artists – challenged by their demanding lifestyle – find solutions to improve their health.