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.
This apple tart is a quick and easy apple 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 served it in to to a bowl to enjoy.
Ingredients and Substitutions
Apples – any baking apple will work well here, such as Granny Smith, Courtland, Pink Lady etc.
Phyllo – frozen phyllo should be thawed in the fridge over-night and should stay well-wrapped in the package and box until ready to work with.
Heavy Whipping Cream – using heavy cream will give the best results, but you can use a lighter cream such as Half and Half (10% b.f.) cream. Simply mix it with a bit of cornstarch, so it will thicken the tart liquid.
Be sure to allow enough time for the apple filling to cool before preparing the tart. It can be done ahead and refrigerated.
A splash of rum, brandy, whiskey, calvados would be a nice addition to the apples in this tart.
Tips for working with phyllo
Thawing phyllo in the refrigerator in the box and 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 re-freeze.
Yes! 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.
Making Ahead, Storing and Freezing
This apple tart is best enjoyed freshly baked, but will keep for a bit simply stored on the counter for a couple of hours. Store left-overs in the refrigerator for a couple of days, but do note that the phyllo will soften as the tart sits.
You can freeze this tart either un-baked or baked, up to 2 months.
Get the Recipe: Phyllo Apple Tart
For the apple filling:
- 4 Tablespoons butter
- 5 medium baking apples, peeled, cored and sliced in to 1/2 inch slices
- 1/2 teaspoon cinnamon
- Pinch salt
- 1 cup light brown sugar, packed
- 1/4 cup heavy whipping cream (35% b.f.), 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 Tablespoons melted butter
- Be sure to allow enough time for the apple filling to cool before preparing the tart. It can be done ahead and refrigerated.
- Prepare the filling: Melt 4 Tablespoons of butter in a frying pan over medium heat. Cut your peeled apples in to quarters, remove the core, then slice into 1/2-inch slices. Add apple slices to your pan and cook, stirring, until apples are tender. Sprinkle with cinnamon and a pinch of salt. Add brown sugar and cream. Stir to combine. Allow mixture to cook, bubbling, until sauce reduces and thickens slightly. Remove from heat and allow to cool to room temperature (or make ahead and refrigerate until ready to assemble).
- To make tart: Preheat oven to 350° F. (regular bake setting/not fan assisted). Melt butter and have a pastry brush ready. Have a damp, clean tea towel handy. Brush your pie plate with a bit of melted butter. Remove thawed phyllo from fridge. Take one full sheet and brush lightly with melted butter. Keep the remaining phyllo covered with damp towel while you aren't working with it. Drape the phyllo sheet over the pie plate. Don't try to press it down at this point, as it may tear. Butter another sheet of phyllo and lay it over the bottom sheet at an angle to the first one. Repeat with a third sheet of phyllo, buttering and then laying it over the pie plate at an angle to the first two. At this point, you should have covered all of the pie plate. If not, add another layer.
- Gently press down in the centre of the pie plate to make a cavity. Using kitchen scissors, trim the excess phyllo to within 1 inch of the edge of the pie plate. Reserve scraps. Add your cooled or refrigerated apple filling to the pie plate. Fold the edges of the phyllo in towards the filling to make a neat edge. Brush with melted butter. Take the reserved phyllo scraps and one piece at a time, scrunch them up and place on top of the filling until the top is covered (you may need to use an additional sheet of buttered phyllo to cover it all). Dap lightly over the scrunched up phyllo with butter. Place pie plate on to a baking sheet and bake in the pre-heated oven for about 30 minutes. Be sure to watch closely near the end to ensure the phyllo doesn't burn. It should be a lovely over-all golden colour. As the filling is already cooked, you don't need to worry about the apples being cooked. Just be sure the phyllo is cooked and golden.
- Transfer pie plate to a cooling rack and allow to cool for 10-15 minutes before eating. The tart can be sliced once it has a bit of time to cool a bit and set, or can be spooned out into a bowl. Lovely served with vanilla ice cream.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!