This blackberry and apple tart is the result of a morning's apple and blackberry picking at a local farm. Phyllo dough is a great substitute for regular pastry.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 3 medium apples, peeled, cored and thinly sliced
- 1/2 dry pint of blackberries
- 1/4 cup sugar
- 2 tbsp lemon juice
- 8 sheets phyllo dough
Preparation:
Preheat oven to 375 degrees. Toss apples slices and blackberries in a medium bowl with sugar and lemon juice. Meanwhile, remove eight sheets of phyllo dough from the pack. I use 14-inch by 9-inch sheets. If yours are 14 by 18, then cut them in half. Lay the phyllo sheets on a clean work surface or cutting board.
To prevent the sheets from drying out, cover with plastic or wax wrap and then with a damp cloth. Removing one sheet at a time and covering the remainder, spray each sheet with butter-flavored cooking spray, then lay sheet in a 9-inch pie dish, with the sides hanging over the edge. Repeat with remaining sheets, forming a circular pattern.
Fill the center with the apple and blackberries, then bring up the sides of the dough and fold in, leaving a gap in the center. Spray with butter-flavored spray or brush with egg white.
Bake for 30 minutes, until the crust is golden brown.
Serves 6.
Per Serving: Calories 170, Calories from Fat 16, total Fat 1.7g (sat 0.3g), Cholesterol 0mg, Sodium 114mg, Carbohydrate 36.4g, Fiber 3.5g, Protein 2g
