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.
A hard no on this one. The traditional apple spices with the marmalade didn't work for us. My wife said it tasted like dish soap. There wasn't any instruction on what to do if your philo sheets are smaller than the baking tray. In the end, flakes of pastry all over kitchen, like fall had come early.
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.