Phyllo Apple Tart

This phyllo apple tart is a crisp and flaky layered dessert filled with spiced apples and golden phyllo pastry. Easy to make and perfect for slicing into squares, it’s a lighter alternative to traditional apple pie.

Course Dessert

Cuisine European

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Ingredients

8 sheets phyllo dough thawed if frozen
5-6 medium apples peeled, cored, and thinly sliced (about 5 cups / 600 g)
½ cup light brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg optional
1 teaspoon vanilla extract optional
½ cup raisins optional, but recommended
2 tablespoons butter, melted or vegan butter / margarine for dairy-free option
Powdered sugar, for dusting

Instructions

Preheat the oven: Set to 200℃ (400℉). Lightly grease or line a rectangular baking dish (about 9x13 in / 23x33 cm) or a round pie dish (9 in / 23cm diameter).
Prepare the apple filling: In a large bowl, mix the sliced apples with brown sugar, cornstarch, cinnamon, nutmeg (if using), vanilla, and raisins until evenly coated.
Layer the phyllo: Place 1 sheet of phyllo pastry in the baking dish and brush lightly with melted butter. Add another sheet on top and brush again.
Add apple filling: Spread a thin, even layer of the apple mixture (about ½ inch thick) over the phyllo.
Repeat layers: Continue layering — phyllo sheet + apple filling — until you run out of apples. Finish with 2 sheets of phyllo on top, brushing butter between them.
Trim & fold edges: Trim any excess phyllo, leaving about 1 inch (2.5 cm) around the edges. Fold the edges inward to seal the tart. Brush the top generously with melted butter so the folded back layers stick together.
Bake: Place in the oven and bake at 200℃ (400℉) for 15 minutes. Then reduce the heat to 180°C (350°F) and continue baking for another 20–25 minutes, until the top is golden brown and crisp.
Cool & serve: Remove from the oven and let the tart cool to room temperature before slicing. Cut into squares, rectangles, or triangles. Dust with powdered sugar before serving.

Notes

Don’t skip cooling time — it helps the filling set and prevents a messy slice.
For a rustic look, slice into uneven rectangles or squares. For a more “tart-like” feel, cut into neat triangles or wedges.
Best enjoyed the day it’s baked, while the phyllo is crisp.

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