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Apple and Walnut Butter Tart: Perfect for Delighting Your Dinner Guests

You know the feeling. You’re hosting a dinner party in a few hours and you need to have a dessert that’s sure to be a favorite amongst your guests – but what to serve? If you’ve had this thought, you’re not alone. Most everyone who hosts a dinner party dreads the choice of dessert, especially when there’s so much time and effort put in to making the main course unforgettable. Not to worry. is here to help you out with one of our favorite little secrets for entertaining. The key to having a great dinner party is to keep the meal consistently good at every course. When it comes to dessert, you want to wow your guests without having to stress yourself over the recipe. Luckily, we’ve got a simple yet to-die-for dessert recipe that’s sure to keep your guests talking well after the dinner party has ended. Using the smooth, nutty flavor of walnut butter, the crisp tartness of apples, and a tart kick from dried cranberries, our Apple and Walnut Butter Tart will wow your guests from start to finish. Apple and Walnut Butter Tart
  • 5 cups of sliced, peeled Granny Smith apples
  • 1/3 cup dried cranberries
  • 1/2 cup walnut butter
  • ½ cup sugar
  • 1 egg
  • ¼ cup milk
  • 1/8 teaspoon salt
  • 2 tablespoons sugar, set aside
  • 3 tablespoons sugar, set aside
  • ½ teaspoon cinnamon
  • 6 sheets of frozen phyllo dough, thawed
  • 1 tablespoon butter
  • Cooking spray
Preheat your oven to 350 degrees. While the oven is preheating, combine together the walnut butter with the ½ cup of sugar, milk, salt, and the egg. Stir until well combined (it should be smooth). Next, in a separate bowl, combine together the 2 tablespoons of sugar and the cinnamon. Set aside. Then, grease a 9-inch pie pan with cooking spray. Spray the phyllo dough sheets with cooking spray as well and sprinkle the cinnamon and sugar mixture onto each sheet. Fold them in half (they’ll form rectangles) and gently press your phyllo sheets into the pan, allowing the ends to extend over the edge of the pie pan. Keep adding on the phyllo sheets, alternating in a crisscross pattern. Then, fold the edges of the phyllo dough under. In a skillet or non-stick pan over medium heat, melt the butter and add the apple. Sautee until lightly browned (about 5 minutes). Add the cranberries and the 3 tablespoons of sugar. Cook for another 2 to 3 minutes, stirring occasionally. Remove from heat and let cool slightly. Lastly, pour the slightly cooled apple mixture into the phyllo crust. Pour the walnut butter mixture over the apples and bake for about 50 minutes or until the center is set. Let cool about 15 to 20 minutes before serving. To garnish, you could add a dash of cinnamon and powdered sugar over the top of the tart slice. Entertaining Note: This dish is perfect all year round, but the harvest season flavors are perfect for complementing any holiday meal, so feel free to serve at Thanksgiving, Christmas, or any other special occasion!

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