Apple Almond Cream Tart
2 cups dates
2 cups figs
4-5 apples sliced very thin with a mandolin or knife
1/2 cup almonds soaked overnight in filtered water to soften
Cold filtered water to blend almonds into cream
1 tbsp of organic sugar or maple syrup
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
2 tbsp of crushed walnuts to garnish if desired
Blend figs and dates in food processor to make the pie crust. Add a little water if the mixture sticks but not so much that it becomes wet.
Press mixture into the bottom of a pie pan. Use parchment paper to line the pie plate to keep the crust from sticking.
Next blend drained almonds, sugar and vanilla with just enough water to make a very thick cream. (About 1/4-1/2 cup)
Make a single layer of apples on the bottom of pan. Spread almond cream on top of first layer of apples. Sprinkle with cinnamon and nutmeg.
Make another layer of apples on top of the cream.
Sprinkle with walnuts and additional almond cream to garnish if desired, and a dash more cinnamon and nutmeg.
Place in fridge for an hour to set.
Makes about 6 servings. Approx 250-300 calories each. (I don't have a laboratory to test it so don't hold me to those numbers. But I'm close!)