An Apple-Cranberry Tart in Phyllo is a classic dessert that’s easy to make and brings a bit of warmth to your table. I’m adding this tart to my dessert list for when I want something sweet, but not too sweet, and delightful to share.
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This Apple-Cranberry Tart in Phyllo is the perfect treat to transition from summer to fall. As much as I love the fall and as much as I want the summer temps in Phoenix to come down already, I hate saying goodbye to summer!
This tart isn’t like a heavy-duty pie, and it’s not overly sweet, either. You’ll love the flaky phyllo pastry that drapes over the warm apples and dried cranberries. I served this with vanilla ice cream because I have a hard time eating apple pie (or tarts) without it!
If you’re into to adorable apple pie-type desserts, try my Apple-Cranberry Pie Baked Apples. It’s a really fun way to serve “apple pie!”
Crostatas are fun to make, too, for something a little different. This recipe for Apple Crostata with Oat Crumble Topping includes a recipe for my dad’s pie dough, which I love!
I didn’t come up with this particular tart recipe. It’s from a wonderful National Geographic Kids cookbook I was sent called Food Fight!: A Mouthwatering History of Who Ate What and Why Through the Ages, by Tanya Steele. I’ve got to admit that I was fascinated with this book!
The cookbook takes readers on a fun and flavorful trip through history. Each chapter covers a major period of world history (starting with the Prehistoric era through today) and gives examples of the politics, culture, class differences, and economics of the day.
Flipping through the pages you’ll find an explanation of cooking tools used at the time, photos, illustrations, statistics, and even fun quizzes.
I loved the creative titles for each recipe, too. This tart recipe is officially titled, The Apple of Shakespeare’s Eye in the cookbook, and was based on the recipe, A Quarter Tart of Pippins, from A New Booke of Cookerie by John Murrell from 1615.
Your kids might like to help whip up dishes like Roast Mastodon on a Stick (made using beef), The Earl of Sandwich Sandwich, Allied Soldier Pudding, or Astronaut Fruitcake.
Everyone is back to school by now, and this cookbook is a great way to make learning history fun. Not to mention, it’s a great way to get kids interested in cooking! Check out a copy of the cookbook for yourself or for someone you think will love it!
For a treat that’s easy to make and perfect between the seasons, toss together this Apple-Cranberry Tart in Phyllo. It’s a delight!
Patricia Conte/Grab a Plate
Yields Serves 8
5 based on 11 review(s)
- 5 Golden Delicious apples, cut into thin slices
- 3 tablespoons melted butter, divided, plus extra cold butter to coat the pie dish
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon honey
- 1/2 cup dried cranberries or raisins
- 2 tablespoons grated lemon zest
- 1/2 package frozen phyllo dough, defrosted
- Honey to drizzle
- Optional: vanilla ice cream or frozen yogurt to serve with the tart
- Preheat the oven to 375 degrees F. Use the cold butter to coat a 9-inch pie dish and set aside.
- Add the apples, 2 tablespoons melted butter, cinnamon, ginger, honey, cranberries, and lemon zest to a large bowl, and toss to combine. Set aside.
- Divide the phyllo sheets and use 1/4 of the sheets to line the bottom of the pie dish. Arrange the sheets in the shape of an X, placing one sheet over the other.
- Brush some of the melted butter over the phyllo . Use another 1/4 of the sheets as another layer, again placing one over the other in the shape of an X. Brush with some of the melted butter, then add the apple mixture over the sheets.
- Use the remaining phyllo sheets to place over the apple mixture, the same way you did on the bottom of the dish. Tuck and fold the overlapping sheets over to form an outer crust.
- Brush the remaining butter over the top.
- Bake for 35-45 minutes or until the top of the phyllo is golden.
- Remove from the oven and allow the tart to cool for 15-20 minute before slicing. Drizzle a bit of honey over the top and serve with vanilla ice cream or frozen yogurt if you’d like.