Your whole food, plant-based life.

Raw Fig Ginger and Pear Tart

 

Yesterday, my wonderful assistant Shannon and I sat down and figured out all of the new recipes for the 2014 calendar which will be available in October. I am so excited to get working on all of the delicious recipes that will be included! I made sure that none of the recipes require a dehydrator so the calendar is universal to anyone wanting to experiment with raw food! All of the recipes are unique to the calendar and delicious.

 

Raw Fig and Pear Tart @Rawmazing.com

Yesterday, my wonderful assistant Shannon and I sat down and figured out all of the new recipes for the 2014 calendar which will be available in October. I am so excited to get working on all of the delicious recipes that will be included! I made sure that none of the recipes require a dehydrator so the calendar is universal to anyone wanting to experiment with raw food! All of the recipes are unique to the calendar and delicious.

While doing some research for this year’s calendar, I pulled out the 2011 calendar. The raw Dried Fig and Pear Tart was so good, I decided to share it with you! It is one of my all-time favorite recipes. Easy to make and no dehydrator needed! The filling is studded with pears, figs and ginger! Pears are in season so it is a great time to make this delicious tart.

PS The winner of the Nutri Bullet was Kylie! Congratulations!

Sadie @Rawmazing.comSadie helping plan the 2014 Rawmazing Recipe Calendar.

 

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19 Comments

  1. Ash wrote on February 9, 2014

    Susan, thank you SO much! I actually ended up finding both macadamia nuts and mission figs this morning and the tart turned out beautifully! Thanks for another heavenly recipe! :)

    Reply
  2. Ash wrote on February 8, 2014

    Sorry, but one more quick question. I accidentally bought dried kalamata figs… will those work just as well or should I run out and grab mission figs? Thanks!

    Reply
  3. Ash wrote on February 8, 2014

    Is it possible to substitute another type of nut for the macadamia nuts? What would you suggest to get a similar texture/taste? Thanks! P.S. Love your recipes!

    Reply
    • Susan wrote on February 8, 2014

      You can just use more cashews. As for the figs, they should work. Taste them first to make sure you like them. :-)

      Reply
  4. Patricia Robinett wrote on October 11, 2013

    Susan, this recipe is phenomenal. I shared it with two guys who absolutely raved about it. The flavor, the texture, the fun of having fruit chunks in the body of the tart – oh, my! This is truly a masterpiece. It has come to the place where I look at your site FIRST when searching for recipes. Truly, truly, Rawmazing!

    Reply
  5. Mindy wrote on September 11, 2013

    This is a really nice dessert. The consistency is perfect. It’s not overly sweet, but satisfies my sweet tooth! The only problem that I ran into was that my soaked almonds were too wet to make a nice pie crust. I should have left them to air dry longer or popped them in the dehydrator. I ended up remaking the crust with unsoaked almonds, which worked perfect. I’ve been giving my 18 month old the first crust…he loves it! Thanks, Susan, for another wonderful recipe!!!

    Reply

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