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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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°.
  3. Place walnuts in a food processor; process until smooth (about 1 minute), scraping sides of bowl once.
  4. Combine walnut butter, 1/2 cup sugar, milk, salt, and egg; stir well with a whisk.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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