Easy Apple Tart
Published Jan. 8, 2025
- Total Time
- 1 hour
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large apples, peeled and thinly sliced
- 3tablespoons granulated sugar, plus more for sprinkling
- 1teaspoon ground ginger
- 1teaspoon lemon zest
- ½teaspoon ground cloves or allspice
- ½teaspoon ground cinnamon
- ½cup extra-virgin olive oil or melted unsalted butter, more for pan
- 8(13-by-18-inch) sheets phyllo dough
- ½cup orange marmalade, thinned with 2 tablespoons boiling water
- 2tablespoons flavorful honey, warmed, for drizzling
Nutritional analysis per serving (8 servings)
319 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 33 grams sugars; 2 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss apples with sugar, ginger, zest, cloves and cinnamon.
- Step 2
Lightly oil a 12-by-18-inch baking sheet, and lay a sheet of phyllo on top. Drizzle with olive oil, then lightly paint it on with a pastry brush. Continue layering the sheets, painting each with olive oil, until you run out.
- Step 3
With a pastry brush, coat the top layer with the thinned marmalade.
- Step 4
Add apples, leaving behind any liquid, and use the palm of your hand to flatten them out into an even layer, covering the whole top.
- Step 5
Fold pastry edges over to make a 1-inch border. Sprinkle the edges lightly with sugar.
- Step 6
Bake at 375 degrees until golden and crisp, 30 to 40 minutes. Drizzle with honey. Serve warm or room temperature.
Private Notes
Comments
My similar tart: Trader Joe's puff pastry, and warmed Bonne Maman Pineapple-Passion Fruit Preserves with a quarter teaspon vanilla. A mix of apples, which I cut as thick as half an inch, soaked in lemon juice for a while. No sugar, no cinnamon! Great as breakfast the next day.
What is the best apple to use?
Made this tonight and brought to a party and it was well enjoyed! Plus I’ve never used phyllo dough before. Instructions were good, used peach preserves on hand rather than orange marmalade, and my apple-peeler-corer-slicer. Lovely to discover use of olive oil rather than butter in a dessert, too, so it was vegan. Flaky crispy, warmly spiced, delicious! I used one each Granny Smith, Macintosh, pink lady, and Fuji. Thanks! Note: with the apple prep and the phyllo handling and brushing, it’s 1.5 hours start to finish, easily.
We enjoyed the apple version. Yesterday I tried blueberries with these changes: canola oil, cherry jam, 8 (thawed) frozen cherries, halved, put in with 2 pints blueberries, then a sprinkling of cinnamon sugar. That was it. Once everything was room temperature, it took only about half and hour to put together, partly because I am not too fussy about getting all the phyllo perfectly lined up. Fabulous!
A quick question on this: can it be assembled, covered, and kept in the fridge for, say, half a day before baking? I'm pretty sure you can do that with spanakopita can be stored for a bit before baking.
Phyllo was a challenge but kind of fun, and we didn't find it soggy at all, just too sweet, even though I had reduced the sugar (and followed the folks suggesting toning down the spices. Next time I would leave out the sugar altogether, and reduce the orange marmalade by half, and just add a light sprinkle of demerara sugar over the top. I almost never peel apples, but in this case I think I would next time.
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