Sunday, 5 December 2010

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No-Bake Apple Walnut Tart/Valnød Æbletærte/苹果馅饼 [píng guǒ xiàn bǐng]

Picture: Top: Crust, Middle: Filling, Bottom: Finished No-Bake Apple Walnut Tart

Serves 8
Ingredients:
Crust:- 2 1/2 cups (250g) walnuts
- 1/4 cup rolled oats
- 3/4 - 1 cup dried dates

Filling:- 3 green or red apples, sliced (Choose naturally sweet varieties such as Gala, Golden or Red, Delicious, Fuji, Pink Lady, Red Rome)
- Juice of 1 lemon in 2 cups water
- 1/4 tsp cinnamon
- 1/8 tsp ground clove
- 2 TBS honey
- 2 TBS raisins
- 1/2 cup water

Directions:1. Process walnuts and pitless dried dates in food processor until well mixed and ground, but not smooth (about 40 seconds). It should be a coarse texture when done.

2. Mix in rolled oats and press evenly into a 9-inch tart pan. 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 colander when done.

4. Place apples in a large pan with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.

5. Remove apples and syrup from hot pan and let cool in bowl for about 1 hour.

6. Spread apples evenly over crust. The tart can be served right away or it will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little yogurt if desired.

Cooking Tips:This no-bake crust is fantastic if prepared correctly. It is important to choose dates that are firm and not too gooey. Zahidi dates are usually good for this. When processing your crust you may have to do it in two batches. Combine half the dates and half the walnuts in each batch. Process well, but do not make the mixture too smooth. You should not process more than 40 seconds for each batch. 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.

References:http://whfoods.org/genpage.php?tname=recipe&dbid=67

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