Apple & Walnut Cream Tart

Serves 8.

Based on a recipe from Cooking Light. (Download pdf here - see page 12.)

• 2/3 c coarsely chopped walnuts
• ¼ c sugar
• ¼ c milk
• 1/8 tsp salt
• 1 egg
• 1 tbsp sugar
• ½ tsp cinnamon
• 6 tbsp melted butter
• 6 to 8 14x18 inch sheets frozen phyllo dough (or twice as many 9x14 sheets) thawed
• 1 tbsp butter
• 5 c sliced peeled Granny Smith apple (about 2 lbs)
• 1/3 cup raisins
• 1 ½ tbsp sugar

Preheat oven to 400°F.

Place walnuts in a single layer on a cookie sheet. Bake at 400°F for 6 to 8 minutes or until toasted. Watch them carefully! Cool. Reduce oven temperature to 350°F.

Grind walnut pieces in a coffee or nut grinder.

Combine ground walnuts, ¼ cup sugar, milk, salt, and egg; stir well with a whisk.

Combine 1 tbsp sugar and cinnamon. Brush a 9-inch pie plate with melted butter. Working with 1 phyllo sheet at a time, brush sheet with melted butter, then sprinkle with ½ tsp cinnamon-sugar mixture.

Fold phyllo sheet in half lengthwise to form a 9 x 14 inch rectangle. Gently press folded phyllo sheet into prepared pan, allowing ends to extend over edges. Brush phyllo with butter. Repeat procedure with remaining phyllo sheets and cinnamon mixture, arranging folded phyllo sheets in a crisscross pattern. (If using the smaller phyllo sheets, lay down a pair of sheets before crisscrossing.) Fold edges of phyllo under.

Melt 1 tbsp butter in a large skillet over medium-high heat. Add apple slices and saute 5 to 10 minutes or until lightly browned. Add raisins and 3 tbsp sugar and cook 2 minutes more, stirring occasionally.

Cool apple mixture slightly; arrange in pan on top of phyllo crust. Pour egg mixture over apples. Bake at 350°F for 45 to 50 minutes or until center is set. Cool 15 minutes before serving.

Fresh out of the oven.