Recommend this. The walnut/egg cream was a very nice change. Used a combo of crisp apples rather than all Granny Smith, bought from the market's reduced-price produce section. One major "no choice" substitution that popped the calories -- made a flaky piedough with sugar & cinnamon rolled into the top layer rather than spiced phyllo layers. Was worried but it turned out well, will try again when we have phyllo in the house.
Apple and Walnut Cream Tart
Photo: Karry Hosford
The nuts are toasted to deepen the color of the slightly gray walnut butter.
Yield: 10 servings (serving size: 1 wedge)
More From Cooking Light
Amount per serving
- Calories: 209
- Calories from fat: 30%
- Fat: 7g
- Saturated fat: 1.6g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 3.7g
- Protein: 2.9g
- Carbohydrate: 36g
- Fiber: 1.7g
- Cholesterol: 25mg
- Iron: 0.8mg
- Sodium: 103mg
- Calcium: 23mg
- 2/3 cup coarsely chopped walnuts
- 1/2 cup sugar
- 1/4 cup 2% reduced-fat milk
- 1/8 teaspoon salt
- 1 large egg
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- Cooking spray
- 6 sheets frozen phyllo dough, thawed
- 1 tablespoon butter
- 5 cups sliced peeled Granny Smith apple (about 2 pounds)
- 1/3 cup raisins
- 3 tablespoons sugar
- Preheat oven to 400°.
- Place walnuts in a single layer on a jelly roll pan. Bake at 400° for 5 minutes or until toasted; cool. Reduce oven temperature to 350°.
- Place walnuts in a food processor; process until smooth (about 1 minute), scraping sides of bowl once.
- Combine walnut butter, 1/2 cup sugar, milk, salt, and egg; stir well with a whisk.
- Combine 2 tablespoons sugar and cinnamon. Coat a 9-inch pie plate with cooking spray. Working with 1 phyllo sheet at a time, coat sheet with cooking spray; sprinkle with 1 teaspoon cinnamon mixture.
- Fold phyllo sheet in half lengthwise to form a 13 x 8 1/2-inch rectangle. Gently press folded phyllo sheet into prepared pan, allowing ends to extend over edges; coat phyllo with cooking spray. Repeat procedure with remaining phyllo sheets and cinnamon mixture, arranging folded phyllo sheets in a crisscross pattern. Fold edges of phyllo under.
- Melt butter in a large nonstick skillet over medium-high heat. Add apple; sauté 5 minutes or until lightly browned. Add raisins and 3 tablespoons sugar; cook 2 minutes, stirring occasionally.
- Cool apple mixture slightly; arrange in pan on top of phyllo crust. Pour egg mixture over apples. Bake at 350° for 50 minutes or until center is set. Cool 15 minutes before serving.
Only you will be able to view, print, and edit this note.Add Note