Low Fat Apple and Blueberry Tart

There are lots of apples at the market these days at a really good price, so, with a guest in town, I thought I would make something special for our dessert. Something tart but sweet and low fat!

Using phyllo pastry, a handful of blueberries and four fresh, sharp apples - this tart came out so light and delicious...and it was not hard to make!

What You'll Need:

• Pie pan
• Small pot
• Blender or hand mixer
• Butter to grease your pie pan
• 6 sheets of phyllo pastry
• 4 tart apples
• 1/2 lemon for its juice
• 1/4 cup fresh blueberries
• 1/4 cup of room temperature butter
• 1 Tbps cinnamon
• 1/4 cup sugar (you can also swap real sugar for your favourite sugar-substitute - like Splenda or Ideal)
• 1 Tbps honey
• 1/2 cup water (1/4 cup of boiling and 1/4 cup of room temperature)

What You'll Do:

• Take the phyllo pastry out of the freezer and let thaw for at least one hour
• Lightly butter your pie pan
• Peel and thinly slice three of your four apples - place in a bowl and squeeze lemon juice over top. Stir the juice through your apple slices so they don't brown as you prep the rest of your tart
• With your fourth apple, peel and core then dice into small chunks
• Add into a small pot with 1 Tbsp of cinnamon and half of your 1/4 cup of sugar
• Gently pour 1/4 cup of room temperature water over top
• Let this mixture boil for 10-15 minutes or until totally soft - you have essentially made an apple sauce!

• When the apples are very very soft, pour your mixture into your blender and blend until smooth (if you don't have a blender, you can use a hand mixer here as well)
• Let cool
• Take your phyllo pastry out of its wrapping and unfold onto your counter-top
• Using a damp paper towel, cover the pastry as it dries out extremely quickly  
• Mix together in a small bowl your honey and the 1/4 cup of boiling water until the honey has dissolved

• Take one sheet of the pastry and lay it into the pie pan
• Brush the pastry sheet with the honey water and then lay another sheet on top, at an angle to the first sheet. Do this four times so the base of your pastry shell is four layers thick
• Using a spoon, spread your apple cinnamon mixture onto the base of the pie pan

• Now the fun begins - assembling your thinly sliced apples! You can do this however you like, I tried to make mine spiral around the center
• Add in your blueberries - if you like berries a lot, use more and make a whole layer of them over top the apples (you can also use raspberries, blackberries or strawberries - all would be delicious)
• Use most of the rest of your sugar and sprinkle the apples and berries with a light layer of sugar

• Using your room temperature butter, cut small, thin pieces and add to the top of your tart filling. I placed one in the middle and four pieces around the centre of the apple pieces (let's say Noon, 3, 6 and 9 o'clock;). You do not need a lot of butter!
• Once you are happy with your filling, take another sheet of phyllo and layer over top, brush with your honey mixture then add the final phyllo layer
• Try to close the sides of the pie up by pushing the top phyllo layers into the phyllo that makes the side of the shell - to do this use the honey mixture and your brush
• Sprinkle the rest of your sugar on top of the pie

• Bake for around 30 minutes or until your apples are nice and soft
• Let cool and serve with whipped cream or a fat-free Greek yogurt for a little more zing

Ta da! A deliciously low fat apple berry tart that even Martha would be proud of!

The STEWART SCORE:
Appearance: 2
Taste: 2
Ease: 1.5