Apple and Cinnamon Phyllo Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">3 tablespoons granulated sugar (plus extra for sprinkling)</li><li class="ingredients-single-item">4 large apples (about 800g), preferably Braeburn or Granny Smith</li><li class="ingredients-single-item">60g light brown sugar</li><li class="ingredients-single-item">2 teaspoons ground cinnamon</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">2 tablespoons cornstarch</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">2 tablespoons apricot jam (for glazing)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Begin by preparing your work surface with a clean tea towel - this helps prevent the delicate phyllo from drying out. Take the phyllo pastry out of the refrigerator only when you're ready to use it, as it dries quickly. Melt the butter in a small saucepan until completely liquid but not hot.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Peel, core, and thinly slice the apples (about 3-4mm thick). Place them in a large bowl and toss immediately with the lemon juice to prevent browning. Add the brown sugar, cinnamon, vanilla extract, cornstarch, and salt. Gently mix until all slices are evenly coated. The cornstarch will thicken the juices that release during baking, preventing a soggy tart bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Lightly brush your tart tin with melted butter. Lay out one sheet of phyllo pastry and brush it lightly but thoroughly with melted butter. Sprinkle with a small amount of granulated sugar. Layer another sheet on top, slightly offset to create a star pattern, and repeat the butter and sugar process. Continue with the remaining sheets, always brushing with butter and sprinkling with sugar between each layer. This creates the signature crispy, flaky texture of phyllo pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently press the layered phyllo into your tart tin, allowing the excess to hang over the edges (don't trim yet as phyllo shrinks during baking). Prick the base several times with a fork to prevent it from puffing up. Line the pastry with baking paper and fill with baking beans or rice. Blind bake for 10 minutes until the edges start to turn golden.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the baking beans and paper, then brush the base with a little more melted butter. Return to the oven for another 5 minutes until the base looks dry but not browned. This crucial step creates a barrier that prevents the apple juices from making the pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange your apple slices in the tart shell in concentric circles, slightly overlapping each slice. Start from the outside edge and work your way to the center, creating a beautiful spiral pattern. The apples will shrink during baking, so pack them tightly. Pour any remaining juices from the bowl over the arranged apples.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully fold the overhanging phyllo edges over the apples, creating a rustic border. Brush these edges with the remaining melted butter and sprinkle with a little more sugar for a beautiful caramelized finish. The folded edges protect the delicate apple filling while adding textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes, until the phyllo is deeply golden and crisp, and the apples are tender when pierced with a knife. If the edges are browning too quickly, cover them loosely with foil. You're looking for caramelized apple edges and a glistening filling - visual cues that your tart is perfectly baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart is still hot, heat the apricot jam in a small saucepan or microwave until liquid. Strain if necessary, then brush gently over the apple filling to create a professional-looking glossy finish that also helps preserve moisture and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 15 minutes before carefully removing. This cooling period allows the filling to set slightly, making it easier to slice. Serve warm with vanilla ice cream or whipped cream. The tart is best enjoyed the day it's made when the phyllo is at its crispiest, though it will keep for up to 2 days stored in the refrigerator. Reheat in a 160°C oven for 10 minutes to restore some crispness before serving.</li></ol>