Thursday, May 20, 2010

Georgia on my Mind

Whilst among my Southern kin, my mom and I came by a bag of some of the first Georgia peaches to ripen this season. Mm mm, do I love me some peaches! So in my fervor to fulfill this nagging craving for a fruit tart I've been having since the onset of Spring (remember?), I decided these peaches were destined to adorn one. Added bonus: It's RAW! And in keeping with the Southern feel, it starts with an easy pecan-based crust.

Raw Peach Tart
makes 8 slices

12 pitted Medjool dates
8 oz. raw pecans

Blend well in a food processor. Press crust into a tart dish, cover and refrigerate until you assemble the tart.

[Peach Topping]
5 fresh peaches, sliced
2 teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon raw agave nectar or honey

Toss and refrigerate until you assemble the tart.

8 oz. raw cashews
3 tablespoons raw agave nectar or honey
1 teaspoon almond extract

Soak cashews in water for at least two hours. Blend thoroughly with sweetener and almond extract, until very, very smooth. Spread over crust, top with peaches and either serve immediately or let it set up in the fridge for a few hours beforehand.

I'm still working on my cashew cream, trying to get it to that point of sublime smoothness, so if you have any suggestions or go-to recipes for a cashew cream, go right ahead and make 'em public!


  1. This tart was SICK!! I ate the last slice for breakfast this a.m. and felt a sadness.

  2. I found a vanilla cashew cream from The Raw Bakery. It's similar to yours with the addition of virgin raw coconut oil and water. Proportions are: 3 1/2 C cashew nuts soaked for 4-8 hours, 1/2 C raw honey, 1 t vanilla extract, 1 t coconut oil, 1/4 C water to facilitate blending in a food processor. I'll let you know how it turns out. Muah!!