Apple Walnut Cream Tart (quick)
A few sheets of phyllo (6-12)
1/2 cup brown sugar
1 tsp cinnamon
2 tbsp melted butter
3-4 apples, thinly sliced
1 egg
1/4 cup milk
2/3 cup walnuts, ground in food processor until smooth
1/8 tsp salt, preferably lavender
Preheat oven to 350 F.
Toast the walnuts before grinding them if you like; I didn't bother and this turned out fine anyway. Whisk together the walnut butter, egg, milk, salt, and 1/4 cup brown sugar. Set aside.
Saute the apples in 1 tbsp melted butter for about five minutes. Add 3 tbsp brown sugar and set aside.
Mix 1 tbsp brown sugar with cinnamon.
Layer phyllo sheets in 9-inch pie pan. Brush every other sheet with part of the remaining 1 tbsp melted butter and sprinkle with cinnamon-sugar mixture. Fold down corners that extend above the rim of the pan.
Fill pan with sauteed apples; top with walnut mixture. Bake in 350 F oven for about 50 minutes, or until center of topping is set.
I was pressed for time and skipped the apple-sauteing step, thinking the long baking would suffice. Because I used my spiffy slaw slicer from Lehman's, the apples were cut thinly enough that this worked. Sauteing them might have been a good idea if they were slightly thicker. It also would have cut down the apple volume a bit.
This turned out very tasty and creamy. The chief taster seemed to like it very much; I found it less satisfying than a plain old apple pie. This is still a good way to use up the end of a phyllo package, and it's quicker than making pastry.
1/2 cup brown sugar
1 tsp cinnamon
2 tbsp melted butter
3-4 apples, thinly sliced
1 egg
1/4 cup milk
2/3 cup walnuts, ground in food processor until smooth
1/8 tsp salt, preferably lavender
Preheat oven to 350 F.
Toast the walnuts before grinding them if you like; I didn't bother and this turned out fine anyway. Whisk together the walnut butter, egg, milk, salt, and 1/4 cup brown sugar. Set aside.
Saute the apples in 1 tbsp melted butter for about five minutes. Add 3 tbsp brown sugar and set aside.
Mix 1 tbsp brown sugar with cinnamon.
Layer phyllo sheets in 9-inch pie pan. Brush every other sheet with part of the remaining 1 tbsp melted butter and sprinkle with cinnamon-sugar mixture. Fold down corners that extend above the rim of the pan.
Fill pan with sauteed apples; top with walnut mixture. Bake in 350 F oven for about 50 minutes, or until center of topping is set.
I was pressed for time and skipped the apple-sauteing step, thinking the long baking would suffice. Because I used my spiffy slaw slicer from Lehman's, the apples were cut thinly enough that this worked. Sauteing them might have been a good idea if they were slightly thicker. It also would have cut down the apple volume a bit.
This turned out very tasty and creamy. The chief taster seemed to like it very much; I found it less satisfying than a plain old apple pie. This is still a good way to use up the end of a phyllo package, and it's quicker than making pastry.
posted by Dryxine | 12:12 PM
1 Comments:
Yeah, it turned out great, I didn't even realize that you were supposed to sautee the apples.
According to the recipe, the walnuts were supposed to be toasted to keep the tart from looking gray, sickly, and abandoned by its herd.
So I felt a bit like a scavenger.
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