1 cup walnuts
1 cup almond meal
1 tbsp coconut oil
1/2 cup coconut
1 tbs cinnamon
1 tsp fresh ginger, grated on a microplane – OPTIONAL
10 fresh dates
1 egg (leave out the egg for vegans and just add a couple more dates)
3 large pears, not too ripe, chopped into cubes (peel if you want to, I didn’t)
4 large apples, chopped into cubes (peel if you want to, I didn’t)
Juice and zest of 2 oranges
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp fresh finely grated ginger (I used a microplane)
Preheat your oven to 160C. I used mini tart tins but you can use a big one or even muffin tins will probably do the trick. Lightly grease whatever you are using with coconut oil and put aside. This made 16 mini tarts.
In your food processor add all the base ingredients and whizz until it all comes together and the nuts are processed to no bigger than grains of rice. Take small amounts of the base mix and press into your tart tin to the thickness you like, I did mine about 1/2 cm. Pop this in the oven for 5-10 mins until just starting to brown around the edges and is set in the centre (you will prob need a bit longer if you making a big tart or if you did yours quite thick), once they come out, press them gently back into the moulds if they have started to puff up a bit in the middle and put aside to cool while you make the filling.
In a medium sized saucepan add apples, pears, orange juice, zest, cinnamon, nutmeg and cloves. Over a medium heat bring this all to the boil then reduce to a low heat to simmer for 10-15 minutes, stirring occasionally, until the apples and pears are cooked but still firm. With a slotted spoon, remove the apple and pear, leaving the syrup in the pot. Add the ginger to the syrup and allow this to simmer until it has reduced by half, stirring regularly.
Remove the tart shells from their casing and spoon the apple and pear mix into the tart shell and spoon over the syrup. I topped mine with a sprinkle of toasted coconut. Eat up!0