Flaky Apple Tart
With its dramatically ruffled edges and golden-brown layers, this stunning Flaky Apple Tart looks like it was crafted in a bakery, but is actually made with store-bought phyllo dough! Thanks to this shortcut and some simple techniques, you can create a professional-looking dessert that is perfect for holiday get togethers!
Why We Love This Delicate Apple Tart Recipe
This tart takes simple ingredients like store-bought phyllo dough and sliced apples and turns them into an elegant, stunning dessert. What makes this French apple tart recipe truly special is its versatility – it can be prepared ahead for casual family gatherings or served at more formal dinner parties! The best part is the cognac flambé at the end that lightly crisps up the edges and adds extra flavor!
What is Phyllo Dough?
If you’re new to working with phyllo (also spelled “filo”), think of it as the delicate, paper-thin cousin of regular pastry dough. Found in the freezer section of most grocery stores, phyllo consists of tissue-thin sheets of dough that, when layered and brushed with butter, create an incredibly light, flaky, and crispy pastry. It is a long process to make from scratch, so I always use the store-bought version.
Ingredients You Need
- Phyllo Sheets: You can find refrigerated or frozen phyllo dough at the store! If it is frozen, make sure to let it thaw in the fridge before using it.
- Butter: You will need some butter to brush in between the layers of thin dough!
- Cinnamon Sugar: Combine some cinnamon and sugar to create cinnamon sugar layers in between the dough layers.
- Brandy: I like to pour some extra brandy over the top before serving.
- Powdered Sugar: Dust with powdered sugar for an extra gorgeous appearance!
For the Filling
- Butter: To cook the apples!
- Apples: Use sturdy apples like Granny Smith apples.
- Prunes: Prunes add a variety of flavor and textures in the filling!
- Sugar: To sweeten things up a bit.
- Cinnamon & Cloves: Ground cinnamon and cloves will season up the apple mixture to cozy perfection!
- Brandy or Cognac: Add some brandy or cognac to the apple filling for an added depth of flavor.
How to Make A Perfect Flaky Apple Tart
- Cook the Apples: Melt 2 tbsp butter in a sauté pan over medium-high heat. Add the thinly sliced apples and sugar. Cook, stirring occasionally, until apples are soft about 10 minutes.
- Add Additional Filling Ingredients: Add the cognac, spices and prunes and continue to cook for another 10 minutes. Pull pan from the heat and let it cool.
- Preheat & Prep: Preheat oven to 350°F. Grease a 10″ baking dish with butter and set aside.
- Make Cinnamon Sugar: In a small bowl, combine the sugar with cinnamon.
- Assemble the Phyllo Crust: Lay 1 sheet of phyllo on a work surface. Brush with melted butter and sprinkle with cinnamon sugar mix. Lay the sheet into the baking dish, allowing the corners of the dough to hang over the edges. Repeat using 5 more phyllo sheets, laying each sweet at a 45° turn from the last.
- Add Filling: Spread the apple and prune mixture over the dough in an even layer.
- Add Flaky Topping: Butter the last 2 phyllo sheets and crumble over the apples to create that ruffle look. Pull all the sides of the phyllo on the tart gently and arrange them so they stick up like tissue paper.
- Bake: Drizzle with the remaining melted butter. Bake until golden and crisp, about 30 minutes.
- Add Cognac or Brandy: If serving straight away, preheat the cognac, ignite and pour over the tart. Sprinkle with powdered sugar and serve!
- Serve: If you make the tart a day ahead, you can warm it up in the oven for 10 minutes before serving.
Tips for Success
- Ensure your phyllo dough is fully thawed but still cold when working with it. When assembling the tart, work quickly but carefully with the phyllo to prevent it from drying out.
- Don’t skimp on the butter between layers – it’s crucial for achieving that perfect flaky texture!
- Create ruffles with the top phyllo layers for a beautiful, flaky look!
Serving Suggestions
I absolutely love to serve this flaky apple phyllo tart on holidays like Thanksgiving or Christmas! It feels like an updated, elevated version of classic apple pie. Pair it with a scoop of vanilla bean ice cream or lightly whipped cream for a more indulgent dessert option. I also like to serve it with a cup of coffee, tea, or espresso!
Frequently Asked Questions
The brandy/cognac can be replaced with apple juice in the filling, and you can skip the flambe finish, instead opting for a simple dusting of powdered sugar.
Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work best in this easy apple tart recipe as they hold their shape and provide a nice balance to the sweet prunes.
Don’t worry if some sheets tear – the multiple layers will hide any imperfections, and the rustic look adds to its charm!
More Dessert Recipes to Try
- Cranberry Curd Tart
- Pretzel Cherry Chocolate Pie
- Old-Fashioned Sugar Plums
- Spicy Walnut Snowball Cookies
- Invisible Apple Cake
Flaky Apple Tart
Ingredients
- 6-8 phyllo sheets
- 1 stick butter melted
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 2 tbsp brandy
- 2 tbsp powdered sugar to sprinkle
For the Filling
- 2 tbsp butter
- 3-4 large apples
- 1 cup prunes
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 cup brandy or cognac
Instructions
- Melt 2 tbsp butter in a sauté pan over medium-high heat. Add apples and sugar. cook, stirring occasionally, until apples are soft about 10 minutes.
- Add the cognac, spices and prunes and continue to cook for another 10 minutes. Pull pan from the heat and let it cool.
- Preheat oven to 350°F. Grease a 10" baking dish with butter and set aside.
- In a small bowl, combine the sugar with cinnamon.
- Lay 1 sheet of phyllo on a work surface. Brush with melted butter and sprinkle with cinnamon sugar mix. Lay the sheet into the baking dish, allowing the corners of the dough to hang over the edges. Repeat using 5 more phyllo sheets, laying each sweet at a 45° turn from the last.
- Spread the apple and prune mixture over the dough in an even layer.
- Butter the last 2 phyllo sheets and crumble over the apples to create that ruffle look. Pull all the sides of the phyllo on the tart gently and arrange them so they stick up like tissue paper.
- Drizzle with the remaining melted butter. Bake until golden and crisp, about 30 minutes.
- If serving straight away, preheat the cognac, ignite and pour over the tart. Sprinkle with powdered sugar and serve!
- If you make the tart a day ahead, you can warm it up in the oven for 10 minutes before serving.
