Equipment
Ingredients
Apple Filling
- 3 apples, peeled, cored, and thinly sliced
- 45 g honey
- 1 lemon, zested
- 15 ml lemon juice, freshly squeezed
- 2 g ground cinnamon
- 1 g ground nutmeg
Crust
- 6 phyllo dough sheets, thawed
- 45 ml extra virgin olive oil
Nutrition (per serving)
Method
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a large mixing bowl, gently toss the thinly sliced apples with honey, lemon zest, lemon juice, cinnamon, and nutmeg until well coated.
Lay one sheet of phyllo dough on the prepared baking sheet. Using a pastry brush, lightly dab and brush the entire surface with olive oil. Repeat this process, stacking the remaining 5 sheets directly on top.
Arrange the seasoned apple slices in the center of the phyllo stack in a slightly overlapping pattern, leaving a 4cm border around the edges.
Fold the empty phyllo borders inward over the outer ring of apples, crinkling the dough slightly to form a rustic, free-form crust.
Bake in the preheated oven at 190°C (375°F) for 25 to 30 minutes, or until the phyllo dough is deeply golden brown and the apples are fork-tender.
Remove the tart from the oven and let it rest on the baking sheet for 10 minutes to allow the juices to set before slicing and serving.
Chef's Notes
- Using olive oil instead of butter in the layers brings a subtle, savory Mediterranean depth that pairs beautifully with the sweet, spiced apples.
- If your apples release a large amount of liquid while resting in the mixing bowl, leave the excess juice behind to prevent a soggy pastry base.
- For an elegant touch, arrange the apples in tight concentric circles, reminiscent of a French fruit tart.
- Try serving this warm with a scoop of dairy-free vanilla bean ice cream or a dollop of mascarpone if dairy is not restricted.
Storage
Refrigerator: 3 days — Store in an airtight container; phyllo will lose crispness over time.
Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes to crisp the pastry.
