Recipe by Annacia
This is not really much of a make ahead. The crust can be made up to a max of 1 day ahead and it must then be kept at room temp. If it goes in the fridge it will be ruined. This tart is unusual and very appealing. It will make 8 generous servings and you can get 10 out if it easily.
Top Review by Debbie R.
The apple filling was outstanding. However, there wasn't very much crust. I think it might be better made with 16 sheets, using two at a time instead of one. Something to experiment with. Since I'd already cooked the crust to golden, I was afraid it might burn on returning it to the oven with the apples, so I covered the edges with foil. It came out fine. The edges were wonderful! It took me about 50 minutes in prep time, broken up into three segments; it's a little shorter than the stated time. Thank you for a wonderful breakfast!
- 118.29 ml butter (no substitutes)
- 8 sheet frozen phyllo dough, thawed (17x12-inch rectangles)
- 118.29 ml packed brown sugar
- 29.58 ml apple juice concentrate
- 9.85 ml ground cinnamon
- 1360.77 g tart apples, cored, peeled, and sliced (8 cups)
- 118.29 ml dried cherries
- 44.37 ml chopped pecans (optional) or 44.37 ml walnuts (optional)
- 29.58 ml all-purpose flour
- 44.37 ml half-and-half or 44.37 ml light cream
- ice cream or whipped cream (optional) or sifted powdered sugar (optional)
Directions See How It's Made
- For crust, 1/4 cup of the butter.
- Lay one sheet of phyllo dough on an 11- to 13-inch pizza pan, brush with melted butter. Lay a second sheet on top, perpendicular to first, and brush with butter.
- Repeat for a total of eight sheets, placing each sheet perpendicular to the previous one.
- Fold outside edges toward the center, forming a shell about 10-inches in diameter. Brush phyllo lightly with remaining melted butter.
- Bake in a 400°F oven for 15 to 18 minutes or until phyllo is golden.
- Poke a few holes in the crust with a fork if it puffs, gently flattening the center.
- Let cool completely.
- For Filling:.
- Melt remaining 1/4 cup butter in a saucepan. Stir in brown sugar, apple juice concentrate, cinnamon, apples, and cherries. Cook about 12 minutes or until apples are tender.
- Remove fruit with a slotted spoon, reserving juices.
- Add nuts to juices, if desired.
- Toss fruit with flour and spoon into prepared crust, set aside.
- Gently boil reserved juices in a small saucepan about 5 minutes or until reduced to about 1/4 cup.
- Add half-and-half or light cream, cook and stir over low heat until well combined.
- Pour over apple mixture in crust.
- Bake in a 350°F oven for 20 to 25 minutes or until golden brown.
- Let stand 20 minutes.
- Serve warm with ice cream or whipped cream, or sprinkle with powdered sugar, if desired.