I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling cooks quickly, is tart and just sweet enough. And the crust comes together before you can say “Happy Holidays.” If you prefer, you can use a tart apple in place of the pears.
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By Del Sroufe,
- 2½ cups walnuts or pecans, toasted for 8 minutes in a 350º oven
- 1 cup Medjool dates, pitted
- ½ teaspoon cinnamon sea salt to taste
- 3 ripe pears, thinly sliced
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup maple syrup
- ¼ cup apple cider
- ¼ cup dried cranberries
- For the Crust: Combine the walnuts, dates, cinnamon and salt in the bowl of a food processor and process until the mixture is well combined but not completely smooth. Press it into the bottom and up the sides of a nine-inch non-stick tart pan and refrigerate while you make the filling.
- For the Filling: Place the pears, cinnamon, nutmeg, maple syrup, apple cider, and dried cranberries in a saucepan and cook over medium heat until the pears are tender, about 10 minutes. Remove the pears and cranberries with a slotted spoon to a bowl and set aside. Return the pan to the heat and cook the remaining liquid in the pan until it is reduced by half.
- Spread the fruit over the tart crust and pour the reduced liquid over it.
- Refrigerate until ready to serve.