Apple and Walnut Cream Tart

The nuts are toasted to deepen the color of the slightly gray walnut butter.

Yield: 10 servings (serving size: 1 wedge)

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

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.

Nutritional Information

Calories:

209 (30% from fat)

Fat:

7g (sat 1.6g,mono 1g,poly 3.7g)

Protein:

2.9g

Carbohydrate:

36g

Fiber:

1.7g

Cholesterol:

25mg

Iron:

0.8mg

Sodium:

103mg

Calcium:

23mg