Abundant, back-to-school, breezy, colorful, deciduous, golden, fireside and vibrantly unpredictable – these are all words that I use to descibe fall. In celebration of my favorite season, I made this Phyllo-Apple Tart. I used farm fresh Melick’s apples and a basic frozen dough from the store to make this amazingly tasty fall treat.
What’s your favorite season?
Easy Phyllo-Apple Tart
- 3 gala apples, peeled, cored and diced into bite sized pieces
- ½ cup water
- ½ cup sugar
- 2 tbs. fresh lemon juice
- 4 tbs. butter, divided
- 1 package frozen phyllo dough, thawed
- Prepare apples and transfer to a bowl.
- Bring water, sugar, lemon juice, and 2 tbs. butter to a boil in a small saucepan, stirring until sugar is dissolved, then pour over apples.
- Toss the apples in the sauce and then drain in a colander set over a bowl, reserving liquid.
- Preheat oven to 350 degrees.
- Melt remaning butter in the microwave.
- On a parchment lined baking sheet, arrange 1 sheet phyllo dough with a short side facing you and brush with some melted butter. Repeat, layering 3 more sheets of phyllo and more butter in same manner.
- Brush edge with remaining butter, folding up the sides and arrange apples on phylo dough.
- Bake the tart in the middle of the oven for 25-30 minutes, checking it to make sure it doesn’t burn.
- Boil reserved liquid in saucepan until reduced to about 1/3 cup, then brush on baked tart.
- If desired, serve with vanilla ice cream.
For more apple recipes ideas, click here.