How to make it

  • FOR THE BOTTOM : Toast all the oats only so long as to see them lightly brown. Dissolve the honey into the butter and use it to cohere 2 cups of the oats and the bread crumbs together, with the salt mixed in of course.
  • Grease 6 small tartlet pans and layer even portions of the mixture along the bottoms and sides. Bake it blind at 375 for 20 minutes let cool.
  • FOR THE TOP: Mix together the raisons, oats and cracker crumbs with only enough butter to lightly coat the lot.
  • FOR THE FILLING: De-core and cut the apples into ¾ of an inch slices. Heat the butter in a thick medium sized roundel and sauté the apple for a few minutes.
  • Put in the wine and the water to which the cornstarch and sugar were dissolved. Season with the cinnamon and the nutmeg. Cook gently, uncovered until the liquid is all but gone and the apples are soft.
  • Use this to fill each tart 4/5 of the way and spread the upper-crust over the top. Bake again for 10-15 minutes at 350.
  • FOR THE ICE CREAM: Put the milk and the liqueur into a small sauce pan and simmer for about 5 minutes.
  • Beat the cream into the eggs and mix the sugar in well. Slowly whisk in the milk/liqueur and return to the heat. Cook it very carefully until it thickens to the custard consistency and then in with the walnuts.
  • Put this into an ice cream maker and freeze. Serve a round scoop of this over each tart which if made right should be solid enough to be turned out of the pan to be served.

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Reviews & Comments 3

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  • elgourmand 8 years ago
    Waistline will expand, cholesterol count will go up, cavity count will increase, blood pressure will be over the top and I’ll probably sprain my wrist turning the crank on the ice cream machine. It should be worth it. RJ
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  • 22566 8 years ago
    What are you doin' here?...Trying to Butter us up? ~Grin~
    Good to see you back.
    Thank-you for the pie recipe.
    Kind Regards
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  • keni 8 years ago
    these crusts, especially, sound wonderful! Great addition to the site. :)
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