This delicious raw crust is the perfect combination of sweetness and nutrient dense foods, so you can satisfy your sweet tooth without compromising health benefits. In just one serving it provides an excellent source of magnesium, potassium, omega 3, and fiber, making it a welcome, delicious change from the traditional apple pie.
Total Prep, Cook, & Cool Time: 1 hr 30 minutes
Serves 8
Crust Ingredients:
2-1/4 cups walnuts (or pecans)
1-1/4 cups Medjool (pitted)
sea salt to taste
Tart Filling
3 large green apples, such as Granny Smith (peeled, cored, & sliced in ¼” slices)
Lemon juice (juice of 1 lemon in 2 cups water)
1/4 tsp cinnamon (Saigon is my favorite)
1/2 tsp allspice
1/8 tsp ground clove
2 TBS maple syrup or honey
1/2 cup pure apple juice or cider
1/4cup Golden raisins
Directions:
- Combine nuts and dates in food processor. Make sure you remove pits if dates have them 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. Press evenly into a 9-inch tart pan. Set in refrigerator while making the filling. Note: You can use an 8” pie pan tart pan is not available.
- Slice apples by cutting into quarters. Cut out core and slice crosswise in 1/4 inch thick slices. Place in lemon water while cutting remainder of apples. Drain well in colander when done.
- Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat. Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
- Reduce liquid to about half the volume and then cool. Spread apples evenly over crust. Brush apple-juice syrup over apples. Allow the tart to set either in the refrigerator for 1 hour before serving.
- Keep tart covered in refrigerator so it doesn’t pick up moisture.
Recipe adapted from Whole Foods
