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Pear Tart With Cashew Maple Cream

A feature recipe from Joyous Health by Joy McCarthy

Pear Tart with Cashew Maple Cream is a summer potluck favorite of mine. Making it ahead and refrigerating it not only saves time but makes for a fabulous chilled dessert. Or, in the winter, saute the pears just before serving for a comforting Sunday-night dessert.

Either way, remember to plan ahead: the cashews need to soak for 4 hours, and the dates for 1 hour.

Vegan, Dairy-free, Gluten-free



  • 1 cup (250 mL) pitted dates
  • (soaked for 1 hour and drained well)
  • 1-1/2 cups (375 mL) walnuts or pecans
  • 1 cup (250 mL) shredded or flaked coconut


  • 1 cup (250 mL) cashews
  • (soaked for 4 hours and drained well)
  • 3 tbsp (45 mL) coconut milk
  • 2 tbsp (30 mL) real maple syrup
  • 1 tsp (5 mL) pure vanilla extract


  • 2 tbsp (30 mL) coconut oil
  • 3 large pears (unpeeled), washed, cored and thinly sliced
  • 2 tsp (10 mL) cinnamon
  • 2 tbsp (15 mL) real maple syrup

8 servings

  1. For the coconut crust, in a food processor, combine dates, walnuts and coconut; process until completely combined. Transfer mixture to a 9-inch (23 cm) pie plate; with moistened hands, firmly press crust into bottom and up sides of pan.
  2. For the cashew maple cream, in a food processor or blender, combine cashews, coconut milk, maple syrup and vanilla; process until smooth like cream. Spread cashew cream in the crust.
  3. Cover and refrigerate for at least 2 hours before topping with pears.
  4. For the pear topping, melt coconut oil in a large skillet over medium heat. Add pears and cook, gently stirring and turning, until soft, 10 to 15 minutes. Sprinkle with cinnamon and drizzle with maple syrup while cooking.
  5. Remove tart from the fridge and arrange sauteed pears on top of the cashew cream.
  6. Serve immediately or refrigerate overnight.

If you have a little cashew cream left over, serve each slice with a dollop on top.

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