Calories per 1/8 of tart using oats: 375 calories
Calories per mini tart using oats (makes 16 tarts in a muffin tin): 185 calories
• 2 ½ cups walnut halves (I substitute 1/2 cup with rolled oats)
• 1 ½ cup pitted dates (not date paste)
• Pinch of salt
Filling
• 3 green apples, peeled and sliced
• Juice of 1 lemon in 2 cups water
• ¼ tsp cinnamon
• 1/8 tsp allspice
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 2 tbsp honey
• ½ cup apple juice
• ¼ cup raisins
Directions:
1. Combine walnuts and dates in food processor or blender. Make sure you remove pits and cut off end where stem was. Process until well mixed and ground, but not smooth (about 40 seconds). It should be a coarse texture when done. This crust is fantastic if prepared correctly. First of all, it is important to choose dates that are firm and not too gooey. Process well, but do not make the mixture too smooth. You want to have a coarse texture that is ground enough to hold together when pressed. Take a pinch of crust between your fingers and press it together. If it is over processed the crust will end up pasty and will not be good. If it is not quite ground enough it won't hold together.
2. Press evenly into a 9-inch tart pan, pie plate, or individual muffin cups. Set in refrigerator while making the filling.
3. Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in a colander when done.
4. Place apples in a large skillet with rest of the ingredients cook for about 10 minutes, until softened, stirring frequently on medium heat and adding water as necessary so the apples soften, but don’t brown.
5. Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
6. Spread apples evenly over crust. Cover with plastic wrap and chill for one hour before serving.
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