Easy Apple Tart
Published January 7, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 large apples, peeled and thinly sliced
3 tablespoons granulated sugar, plus more for sprinkling
1 teaspoon ground ginger
1 teaspoon lemon zest
½ teaspoon ground cloves or allspice
½ teaspoon ground cinnamon
½ cup extra-virgin olive oil or melted unsalted butter, more for pan
8 (13-by-18-inch) sheets phyllo dough
½ cup orange marmalade, thinned with 2 tablespoons boiling water
2 tablespoons flavorful honey, warmed, for drizzling
Nutritional analysis per serving (6 to 8 servings)
48 grams carbs; 319 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 3 grams fiber; 105 milligrams sodium; 2 grams protein; 33 grams sugar
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.
Powered by
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.
I found that four big apples were way too much so I will save the others because they’re delicious. And yesterday I made a compote with fresh wild blackberries and put that on before the apples.
Add lemon juice to the spices to coat fruit while preparing phyllo sheets. After adding marmalade layer, bake for 10-15 before addling apple slices. Then 20-30 minutes more for a crisp crust and perfectly baked apples.
Sounds too easy to be true. Trying it today!