Apple Tart

2.5 cups walnuts (I used pecans)
1.5 cups dates
3 green apples
juice of 1 lemon and 2 cups of water
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
2 T honey
1/2 cup apple juice
1/4 cup raisins


Combine walnuts and dates in food processor (or blender). Make sure you remove the pits from the dates. 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 (I used a pie pan). Set in refrigerator while making the filling. Slice apples by cutting into quarters. Cut out core and slice crosswise into 1/4 inch thick slices. Put into lemon water while you finish cutting the apples. Drain when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently over medium heat.

Remove apples with a slotted spoon from hot pan into a bowl and cool completely.

Reduce liquid to about half the volume and cool separately.

Spread apples evenly over the crust. Brush syrup over apples. Can be served right away or will keep in fridge. Keep covered in the fridge so it doesn't pick up moisture. Top with vanilla yogurt if desired.


[from Raegan]