Best 5 Apple Tart In Phyllo Recipes

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Tantalize your taste buds with a symphony of flavors in our exploration of delectable apple tarts in phyllo pastry. Embark on a culinary journey as we present a collection of enticing recipes, each offering a unique twist on this classic dessert. From the traditional elegance of a classic Apple Tart to the rustic charm of a Galette des Rois, and the innovative allure of a Mille-Feuille, discover the perfect recipe to satisfy your sweet cravings. Whether you prefer a classic apple filling or a medley of seasonal fruits, our recipes cater to diverse palates. Indulge in the flaky layers of phyllo pastry, artfully enveloping tender apples, complemented by a symphony of spices and a hint of tangy citrus. Prepare to be captivated by the contrasting textures and harmonious flavors in every bite.

Here are our top 5 tried and tested recipes!

APPLE FRANGIPANE PHYLLO TART



Apple Frangipane Phyllo Tart image

An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.-Jessie Sarrazin, Livingston, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12

10 sheets phyllo dough (14x9 inches)
Butter-flavored cooking spray
1-1/4 cups blanched almonds
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
1/8 teaspoon salt
3 egg yolks
1 tablespoon plus 2 teaspoons amaretto
1/8 teaspoon almond extract
4 small apples, peeled
2 tablespoons apple jelly, warmed

Steps:

  • Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan., Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell., Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended., Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell., Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling., Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 91mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CARAMELIZED APPLES IN PHYLLO TARTS



Caramelized Apples in Phyllo Tarts image

Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking spray are all you need to make delicious pastries. You can use muffin tins for the tart shells or make a single tart in a 6-inch cake pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

3 sheets of phyllo, thawed if frozen
2 teaspoons plus 1 tablespoon sugar
2 McIntosh or other firm apples, peeled and cut into 1/2-inch wedges
1 tablespoon fresh lemon juice
1/4 cup apple juice
1 tablespoon butter, plus 2 teaspoons melted butter, for brushing phyllo
1 tablespoon Cognac or apple juice
Pinch of ground ginger
Pinch of cinnamon
Finely chopped crystallized ginger

Steps:

  • Preheat the oven to 350 degrees. On a work surface,stack the phyllo sheets and cut out four 7-inch squares (12 total), discarding the scraps. Stack the squares between 2 sheets of wax paper and cover with a kitchen towel.
  • Spray the countertop and 4 individual ring molds with nonstick cooking spray. Lay a square of phyllo on the counter and sprinkle with some of the 2 teaspoons of sugar; lay a second square on top, brush with the melted butter, and sprinkle with sugar. Cover with a third layer and sprinkle with sugar.
  • Work the phyllo into the ring mold as you would a handkerchief into a pocket, letting the edges overhang. Repeat with the remaining phyllo. Place the molds on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown. Carefully transfer the phyllo shells to a rack.
  • Combine the apples, lemon juice, and apple juice and set aside. In a nonstick skillet, melt the butter over medium heat. Add 1 tablespoon sugar and caramelize for 3 minutes, or until golden brown. Remove from the heat, add the Cognac, and stir with a wooden spoon. Return the pan to the heat, add the spices and apple mixture, and cook, stirring occasionally, until the apples are tender, about 5 minutes.
  • Divide the apples among the shells and sprinkle with crystallized ginger.

APPLE CHEESE PHYLLO TART



Apple Cheese Phyllo Tart image

Make and share this Apple Cheese Phyllo Tart recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

6 sheets phyllo dough
1 tablespoon butter, melted
2 tablespoons raspberry jam (regular or light)
1 cup low-fat ricotta cheese
6 tablespoons granulated sugar, divided
1 tablespoon lemon rind, grated
1 egg
4 medium apples, peeled, thinly sliced
1/2 teaspoon ground cinnamon

Steps:

  • Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice.
  • Spread bottom of phyllo with jam.
  • Whisk together cheese, 3 tablespoons sugar, lemon rind and egg; pour over jam.
  • Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer.
  • Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim.
  • Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold.

FIG AND APPLE PHYLLO TART



Fig and Apple Phyllo Tart image

Number Of Ingredients 11

an 8-ounce package dried Calimyrna figs (about 1 cup)
3/4 cup apple juice
1/2 cup sugar
3/4 stick (6 tablespoons) unsalted butter, melted
8 sheets phyllo dough, thawed if frozen
4 medium Empire, Winesap, or Jonagold apples (about 2 pounds)
1/3 cup granulated sugar
1/2 cup vanilla yogurt
1 large egg, beaten lightly
2 tablespoons natural almonds, toasted and chopped
confectioners' sugar for sprinkling

Steps:

  • Remove any stems from figs. In a saucepan combine figs with remaining filling ingredients and simmer, covered, 20 minutes, or until very tender. Transfer mixture to a food processor and blend until smooth.
  • Brush a 9-inch-square or 10-inch round tart pan with a removable fluted rim with some butter. On a work surface arrange 1 sheet phyllo with a short side facing you and brush with some butter, On it layer 3 more sheets phyllo and more butter in same manner and line pan, pressing phyllo into pan with fingertips and leaving short sides overhanging.
  • Repeat layering procedure with remaining phyllo and some of remaining butter and arrange in pan at a 90-degree angle to the first lining, easing to fit. Put pan on a baking sheet and roll overhanging edges under loosely (outside the pan) to form a decorative edge. Brush edge with remaining butter and spread fig mixture evenly on bottom.
  • Preheat oven to 350°F.
  • Peel, quarter, and core apples and cut each quarter in 3 or 4 wedges. Arrange apple wedges over fig mixture in decorative pattern and sprinkle with granulated sugar. Bake tart in middle of oven 40 minutes.
  • In a small bowl stir together yogurt and egg.
  • Remove tart from oven and increase oven temperature to 475°F. Pour yogurt mixture over apples and cover edge of tart with foil. Return tart to oven and bake 15 minutes, or until apples begin to brown. Cool tart in pan on a rack 30 minutes and sprinkle with almonds and confectioners' sugar.

LAYERED APPLE PIE WITH PHYLLO CRUST



Layered Apple Pie With Phyllo Crust image

It's all about the layers and ruffles in this dramatic seasonal pie.

Provided by Anna Stockwell

Categories     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Apple     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, melted, divided
1 cup granulated sugar
1/4 cup (packed) dark brown sugar
2 1/2 teaspoons ground cinnamon
10 sheets frozen phyllo pastry, thawed (each about 13x18 inches)
1/4 cup fresh lemon juice
2 1/2 pounds Gala apples, preferably small (about 6)
Special equipment:
A 9" pie pan (not deep dish), pastry brush, mandoline

Steps:

  • Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
  • Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
  • Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
  • Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
  • Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
  • Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15-20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
  • Do Ahead
  • Pie can be made 1 day ahead; store at room temperature.

Tips:

  • To make the perfect phyllo dough, make sure to brush each sheet with melted butter before assembling the tart. This will help to create a crispy, flaky crust.
  • When slicing the apples, make sure to cut them thinly and evenly. This will help them to cook evenly in the oven.
  • If you don't have a tart pan, you can use a 9-inch pie plate instead. Just be sure to trim the excess phyllo dough around the edges.
  • To prevent the tart from becoming soggy, be sure to drain the apples well after cooking them. You can also sprinkle the apples with a little bit of cornstarch before adding them to the tart.
  • Serve the tart warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This apple tart in phyllo is an easy and delicious dessert that is perfect for any occasion. The crispy, flaky crust and the sweet, tart apples are a perfect combination that will please everyone at your table. So next time you're looking for a special dessert, give this apple tart a try. You won't be disappointed!

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