Apple Tart (No Bake)

Yield: 8-inch tart

Ingredients:

For the filling: 
three Granny Smith apples, peeled and thinly sliced
one + 1/4 cup apple cider
1/2 tbsp fresh lemon juice
one tsp ground cinnamon
1/4 tsp grated nutmeg
pinch of ground cloves
one cup chopped dates, soaked and drained

For the crust:
two cups California walnuts
1/2 cup chopped dates, soaked and drained
1/4 tsp sea salt

Instructions:

For the crust:
1.In a food processor, method the walnuts to a coarse meal. Take care not to over method or they are going to turn in to butter.
2.Add the dates and salt and pulse to merge. The mixture ought to stick together when pressed between fingers. If it seems dry, add more water one tsp at a time.
 3.Press the mixture evenly in to an 8-inch tart pan with a removeable bottom. Place in the freezer while you make the filling.

For the filling: 
4.In a immense pan, carefully mix together the apples, one cup apple cider, lemon juice, cinnamon, nutmeg and cloves. Heat over medium heat until the liquid comes to a boil, and then reduce heat and let simmer for ten minutes, stirring occasionally, or until the apples are soft but not mushy and the liquid is reduced.
5.While the apples are cooking, blend the dates and remaining 1/4 cup of apple cider until smooth. It ought to resemble a soft cream.
 6.To assemble, remove the tart crust from the freezer and spread half of the date cream over the crust. Next, add a layer of the cooked apples, overlapping in a ring formation, and then top with the remaining date cream and another layer of apples. Garnish with walnut halves, if desired.
 7.Serve immediately or store, covered, in the fridge until prepared to serve.