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Published: Oct 31, 2014 · by Jennifer

Phyllo Apple Tart

Name: Phyllo Apple Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 Tbsp. butter; 5 medium apples (peeled, cored and sliced in to 1/2 inch slices); 1/2 tsp. cinnamon; Pinch salt; 1 cup brown sugar (packed); 1/4 cup heavy whipping cream (or a lighter 18 or 10% cream mixed with 2 tsp. of cornstarch); Optional: splash of rum (brandy, whiskey or calvados); 5-6 sheets phyllo dough (thawed); 2 Tbsp. melted butter

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This phyllo apple tart is sweet, fruity and crispy and a quick and easy apple dessert as it start with store-bought phyllo dough! For ultimate enjoyment, serve warm with ice cream.

It’s supposed to snow here today, the first of the season. Snow around Halloween is more the rule than the exception around these parts, but for me, it marks the annual death of the dream – the dream of a winter that starts around Christmas and ends by the first of March. It’s a sport for me, living with that dream every year. I think it’s a Canadian thing ;)

So with that dreamed dashed for another year, I’ll turn to the only thing that winter is good for – ample, quality cooking time! This week I was cooking with phyllo. I made a delicious quiche earlier in the week with a phyllo crust (you’ll find the recipe on the Mushrooms Canada blog early next week!). With half the roll of phyllo left, this frilly fruity tart was born. It’s great for using up left-over phyllo!

(As an aside, phyllo can be re-frozen, as long as it was keep moist while it was thawed. It will also keep (well-wrapped) in the fridge for about 2 weeks. I know this because I googled it a few days ago, but thought I’d share to save you the time, in case you were wondering :)

This apple tart is a quick and easy dessert that’s perfect eaten warm with some vanilla ice cream. Although I baked it up in a pie plate I honestly didn’t think I would be able to slice it as you would a pie. In fact though, I was surprised at how sturdy it ended up being. Nonetheless, I scooped it out with a spoon and plopped it in to to a bowl to enjoy.

If you’re just serving adults, a splash of some booze in the filling would be a nice touch. Rum, brandy, whiskey, calvados – all good choices.

Tips for working with phyllo: Thawing in the refrigerator (in the box) is best. Don’t get your phyllo out of the fridge until you have everything ready to go (melted butter/oven pre-heated) and your filling is cooked and cooled. You can use melted butter or cooking spray between your phyllo layers. Cooking spray is easier, quicker and of course, would have less calories that using butter (but if you’re making a dessert, that is maybe a moot point ;). Be sure to have damp, clean tea towel handy to cover your phyllo while not working with it. Wrap any leftovers well as soon as you’re done and refrigerate or freeze.