Red Anjou Pear Tart

This tart is raw, vegan, nut-free, oil-free, salt-free, sugar-free and gluten-free. And delicious.
By / Photography By Natalie Norman | November 22, 2016


For the crust:

In a food processor fitted with an “S” blade, process crust ingredients until a moist graham-cracker-like crust is achieved. You should be able to press the mixture together with your fingers so that it sticks to itself. Do not over-process, as that can cause the coconut to release too much oil. You want the coconut to just begin to release some of its oil so that the mixture begins to bind. Press the crust mixture into a 9- or 9½-inch tart pan with a removable bottom and cover with foil, then place the pan into the freezer to set while preparing the pie filling.

For the filling:

Thinly slice pears using a mandoline or very sharp knife. Hold the pears vertically in order to produce round disc-like slices. Do not peel the pears first, as the skin will contribute to the beautiful presentation. Cut the round discs in half, removing any seeds. Place slices in a large mixing bowl and set aside.

In a high-powered blender, blend Medjool dates, water, orange juice, cinnamon and vanilla until a thick, uniform sauce is produced. Stir this mixture into the pear slices and set the bowl aside.

Remove pie crust from the freezer and begin layering the coated pear slices in a circular pattern until the entire pie pan is filled. You may double the layers using all your pear slices; there is no wrong way to perform this step! Have fun decorating. Pour any remaining sauce on top of the tart. Sprinkle the top with additional cinnamon, as this will add a beautiful finish and flavor.

Place assembled tart into a dehydrator and dehydrate at 118° F. for 4–5 hours, or until the pears have softened and become slightly chewy, but not dried out. If you do not have a dehydrator, you may also place the tart into a cold oven, then turn the oven on to its lowest setting (this is generally around 200° F). Continue to monitor its progress every 6-8 minutes, removing the tart as soon as the pears have wilted and softened. Remove the tart from the oven, allow it to fully cool at room temperature, then place it in the refrigerator to set for at least 30 minutes before serving.

Serve immediately or store in the refrigerator for up to 1 week.


For the crust:
  • 1 cup packed Medjool dates, pits removed
  • 2 cups raw unsweetened coconut flakes
  • ¼ teaspoon ground cinnamon
For the filling:
  • 3 Red Anjou Pears (other pear varieties may be substituted)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla bean powder
  • ¼ cup packed Medjool dates, pits removed
  • ½ cup water
  • ½ tablespoon orange juice
  • Ground cinnamon
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