Carla Hall’s Phyllo Apple Tart is super simple to make!
PHYLLO APPLE TART
3 Grannysmith apples (peeled, cored, thinly sliced)
1/2 lemon (juiced)
2 teaspoons cinnamon (divided)
1/4 cup sugar (divided)
2 tablespoons flour
6 sheets phyllo dough
1 tablespoon apricot preserves
1/2 cup vegan ginger snaps (crumbled or grated)
1/4 cup powdered sugar
Preheat oven to 350ºF.
In a large bowl, add the apples, lemon juice, half of the cinnamon, half of the sugar, flour and toss to combine. Set aside.
In a small bowl, add the remaining cinnamon and sugar and stir to combine.
Keep the phyllo dough sheets covered with a wet towel while working with one phyllo sheet at a time. On a sheet of parchment paper, place one sheet of phyllo dough and spray with cooking spray. Sprinkle a thin layer of the cinnamon mixture on top and lay another sheet of phyllo dough rotating slightly to create a star-like pattern. Spray with cooking spray and sprinkle with the cinnamon mixture. Repeat with the remaining 4 layers.
To Assemble: Add the apple mixture to the middle of the layered phyllo dough creating a circle. Fold in one corner of the phyllo, making sure to leave the center apples exposed. Repeat with the remaining corners of the phyllo folding over each other. Spray the top with the cooking spray and place in the oven until golden brown, about 40-45 minutes. Remove the tart from the oven and allow to cool for 10 minutes before slicing.
In a small bowl add the apricot preserves and a splash of water. Using a pastry brush, brush the exposed apples with the apricot glaze. Grate ginger snaps over the top and dust with powdered sugar. Cut into slices and serve.
Tip: If not vegan, use melted butter to assemble the tart instead of cooking spray. Brush the melted butter in between the layers to assemble.