Wishing you a very Merry Christmas
Holiday tarts with a walnut oat crust filled with apple juice, maple syrup, apple cherry juice, pitted cherries, lemon juice and vanilla.
3/4 cup old-fashioned rolled oats
1 teaspoon toasted chopped walnuts
1/2 cup flour
1/4 teaspoon ground cinnamon
Dash of salt
2 teaspoons cold butter
2 teaspoons apple juice
1-1/2 teaspoons maple syrup
1 cup apple cherry juice
1 tablespoon unflavored gelatin
1 cup frozen pitted cherries
1 teaspoon lemon juice
1/2 teaspoon vanilla
2 teaspoons arrowroot powder
2 tablespoons cold water
To prepare tart shell, in food processor, process oats and walnuts two minutes to grind to coarse meal. Add flour, cinnamon and salt and pulse once or twice to combine. Add butter, apple juice and maple syrup and pulse briefly to form soft dough.
Press dough evenly into bottoms and sides of two, 4-inch tart pans. Place on baking sheet. Pierce dough several times with fork to prevent bubbling during baking. Bake at 400-degrees 15 to 20 minutes or until golden. Let cool ten minutes.
To prepare filling, in small saucepan combine apple-cherry juice and gelatin. Let stand ten minutes. Cook ten minutes at medium heat, stirring frequently, or until gelatin dissolves completely. Add cherries, lemon juice and vanilla. Reduce heat to low.
In bowl, combine arrowroot and cold water and stir until arrowroot is completely dissolved. Add to saucepan and simmer three minutes, stirring constantly. Remove from heat and transfer filling to medium bowl. Wrap with plastic and let stand at room temperature 20 minutes to thicken. Pour filling into baked crusts, smoothing top. Let tarts set an additional 30 minutes or until filling is firm.
Recipe makes 2 servings.
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