1/4 c. all-natural smooth peanut butter
1/2 c. frozen apple juice concentrate, thawed
2 lg. eggs
1 1/3 c. quick-cooking (not instant) oatmeal
2 c. sesame seeds
2/3 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. grated nutmeg
1/2 tsp. ground cinnamon
1/2 c. chopped dried apples
3 tbsp. apple butter (for the tart)

If properly stored, cookies or tart will freeze well up to 1 month. To freeze, wrap cookies individually in plastic wrap, then store in a plastic zipper freezer bag. Tart should be frozen in pan first, then removed and sealed in heavy-duty foil. Be sure to label and date.

Preheat oven to 350 degrees.

In a mixing bowl, blend peanut butter and juice concentrate together. Add eggs and blend well. Add oatmeal, 1 cup sesame seeds, flour, baking soda, baking powder, nutmeg and cinnamon. Mix thoroughly. Add apples and mix well.

COOKIES: Scoop the dough by generous tablespoons, then pat each piece lightly with your hands until it is about 1-inch thick. Coat each cookie with some of the remaining sesame seeds. Place on a baking sheet and bake for 13 to 15 minutes. Cool on a rack. Makes 24 cookies. Keep the cookies individually wrapped in the freezer or an airtight container.

TART: Lightly butter and flour an 8-inch tart pan. Pat the dough in the pan, spreading it evenly. Sprinkle remaining sesame seeds over the top of the tart. Bake for 35 minutes. Remove from oven and immediately spread apple butter over top. Makes 1 8-inch tart.