Seasons of a Pastry Chef - Apple Phyllo Tart

Janie Chazanoff Recipe By
  • Cooking and Prep: 40 m
  • Serves: 10
  • Contains:

If you’re looking for a beautiful update to the classic apple pie, this is it. This takes on its beauty when you’re placing the phyllo. I didn’t cover the apple filling with whole sheets, rather overlapping squares, placed rather randomly so the topping has some texture. Once it’s golden, all this needs is a dusting of confectioners’ and this towering apple tart is ready to serve.

Ingredients (11)

Tart Dough

Apple filling

Topping

Start Cooking

Prepare the Tart

Yield: 1 large tart

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a food processor, pulse together margarine, sugar, salt, and flour. Press into a greased tart pan. Prick dough with a fork. Parbake for 10-12 minutes (it will bake for additional time after you add the apples and phyllo).

  3. In a saute pan, melt two to three tablespoons butter. Add apples, sugar, and cinnamon and cook until apples are soft and caramelized. Add apples on top of tart shell.

  4. Brush the phyllo with remaining melted butter and add it, in freeform style, on top of apples. Sprinkle with cinnamon and sugar. Bake for 20-25 minutes, or until phyllo is golden.

Credits

Photography: Dan Engongoro

Dishes courtesy of Kitchen Caboodles, Brooklyn

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