Summer Fruit Torte

Here's a recipe from a supporter, Sarah Nelson, from the Farmacy, with a recipe that won her a First Place at an Athens Farmers' Market competition. I'm sure you'll enjoy it.








Pie Crust:

• 
2 cups raw cashews, soaked 20 min.

• 1 cup dates
1/2 lemon, peeled
1 tsp cinnamon
• 1/4 tsp nutmeg

Filling:

• 
2 small peaches
• 1 nectarine
• 5 dried apricots, soaked in 1/2-1 c.warm water, soaking water reserved
• 1 tsp. raw tahini
• 1 c. raw cashews, soaked
• 1/4 c. shredded coconut
• Juice from 1/2 lemon

Glaze:

• 1 plum
• 1 T raw agave nectar
• Other toppings:
• 1/2 nectarine, sliced thinly
• 1 plum, sliced thinly

For crust:

1. Combine dates and lemon in food processor and blend as well as you can.
2. Add cashews to mixture and blend into a rough paste. (Alternately, blend cashews separately, then dump both mixtures into a big bowl, add spices, and stir until a uniform paste is made.
3. Put mixture into pie plate and form crust; cover and place in refrigerator for a few hours.


For filling:

1. Prepare cashews in a similar way as for the crust; set aside.
2. Blend fruit in food processor until smooth - the order you go in and the amount of liquid you need to add will depend on the strength of your food processor.
3. Once the fruit is blended, add in the processed cashews, coconut, and tahini and lemon juice to taste.
4. Layer sliced nectarines over the pie crust, then fill crust with fruit filling. Cover again, and place in refrigerator for a few more hours, or overnight.


For glaze:

1. Blend plum and agave in food processor, adding more agave to taste.
2. Spoon glaze over top of the torte, adorning with sliced plums.


Serve