Jeweled Apple Tart
photo by Debbie R.
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
- whipped cream (optional) or sifted powdered sugar (optional)
directions
- 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.
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Reviews
-
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!