Apple And Walnut Cream Tart

1. 1

   Preheat oven to 400u00b0.

2. 2

   Place walnuts in a single layer on a jelly roll pan. Bake at 400u00b0 for 5 minutes or until toasted; cool. Reduce oven temperature to 350u00b0.

3. 3

   Place walnuts in a food processor; process until smooth (about 1 minute), scraping sides of bowl once.

4. 4

   Combine walnut butter, 1/2 cup sugar, milk, salt, and egg; stir well with a whisk.

5. 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. 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. 7

   Melt butter in a large nonstick skillet over medium-high heat. Add apple; saute 5 minutes or until lightly browned. Add raisins and 3 tablespoons sugar; cook 2 minutes, stirring occasionally.

8. 8

   Cool apple mixture slightly; arrange in pan on top of phyllo crust. Pour egg mixture over apples. Bake at 350u00b0 for 50 minutes or until center is set. Cool 15 minutes before serving.

* Per serving · 4 servings · Values may vary.