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Apple
Phyllo (Filo) Tart Recipe
By
Sarah Phillips
Serves 12 |
Whenever you make a tart
using filo dough, I have found that it's best to have a filling that is
not too juicy. The dough has little fat, and moisture can make it
soggy. When you work with filo, think of working with those colored tissue
sheets; they both have the same thickness. You can always patch and piece
filo dough, but make sure you always butter in between any layer or
patching piece. |
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2 large golden delicious
apples, peeled and cored and cut into 1/2-inch slices |
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2 TBSP dark brown sugar
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1 teaspoon fresh lemon juice
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1/2 teaspoon ground cinnamon
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Canola Oil spray or 3 TBSP
melted butter, cooled to tepid |
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Eight 12x17 inch sheets
phyllo (filo) dough thawed overnight
(available from the grocery store) |
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NOTE:
For best results, thaw frozen filo dough
overnight in the refrigerator. If thawed at room temperature, the sheets
tend to stick together. Filo dough dries out quickly and can crack when
exposed to air. Keep the stack of filo sheets covered with plastic wrap or
a damp cloth, and work quickly as the sheets are removed from the stack.
Filo dough can be refrozen, as well. |
- Position a rack in the center of the oven and preheat to
375 degrees F. Lightly spray a nonstick baking sheet with canola oil or cover
with parchment paper.
- To make the filling, in a medium bowl, toss the apple
slices, brown sugar, lemon juice and cinnamon. Set aside.
- Place 1 sheet of filo dough on a prepared baking sheet and
very lightly spray it with canola oil (or you can brush with melted butter).
Top with the other filo sheets, lightly spraying each sheet with oil (or brush
with melted butter), and progressively arranging the sheets across each other
at angles to form a sunburst pattern. Mound the apple filling in the center.
Bring up the filo sheets to completely cover the filling. Spray the top of the
filo with oil (or brush with butter).
- Bake until the filo is deep golden brown, about 35 minutes.
Cool on the baking sheet on a wire cake rack for 10 minutes. Slide the tart on
a serving platter. Serve warm.
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday,
1999
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