Vegan Bakeless Apple Tart

This is a delicious and easy alternative to traditional apple tart. It's also very healthy.

The recipe calls for overnight rest of both the crust and the filling, so be sure to plan for that when trying this one. It does not specifically call for you to cover the refrigerated dishes, but I would highly recommend it.

Fresh, light and delectable.

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Bakeless Apple Tart
*courtesy of December/January 2008 Natural Health*

2 cups walnuts, plus more for garnish
1 1/2 cups dates, pitted
3 Granny Smith apples, peeled, cored and sliced into 1/4-inch wedges
1 cup raisins
1 1/2 teaspoons ground cinnamon, plus more for garnish
1/2 teaspoon ground nutmeg
4 tablespoons freshly squeeze lemon juice

1. In a food processor, puree 2 cups walnuts into a fine powder and transfer to a large bowl; finely chop dates and transfer to same bowl. Knead walnut powder and chopped dates into a dough. Press dough into a 9-inch pie plat and refrigerate overnight.

2. In a large bowl, mix apple wedges, raisins, cinnamon, nutmeg and lemon juice and refrigerate overnight.

3. The following day, spoon apple filling into pie crust, arranging six apple wedges decoratively on top, and garnish with additional cinnamon and chopped walnuts.