• Peel, core and chop apples into 1″ chunks.
  • Cut oranges into 1″ chunks and remove seeds.
  • Combine apples, oranges, raisins and raisin paste and run through a food grinder with a medium-fine blade attachment (or food processor, one fruit at a time, pulsing to desired consistency).
  • Mix in cardamom, salt and vanilla.


  • Cut butter into 1″ cubes and chill well. Briefly mix flours, sugar and  salt in a spiral mixer.
  • Add butter and mix on low for 2 minutes until butter has broken into pea-sized pieces
  • Add chilled water, lemon juice and applesauce. Mix until shaggy, press together and flatten into a rectangle.
  • Chill for one hour, roll out and fold, repeating several times until dough becomes cohesive and can be rolled to 1/4″.
  • Chill again and cut into rectangles 2 1/2″ x 3 1/2″.
  • Egg wash and top with 20 g of filling, lay a second dough on top, use a fork to seal edges and dock to vent while baking.


  • Egg wash and bake at 350˚F for 20 minutes.
  • Let cool completely before decorating.


  • Pour coconut sugar, raisin juice concentrate and water into a planetary mixer fitted with a whisk and whip until smooth and light.
  • Pipe or drizzle on cooled tarts and decorate with sprinkles or candied orange zest.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.