Whip up the perfect holiday dessert with our phyllo apple prune tart recipe. Follow our step-by-step instructions to create this sweet, flaky (and easy to make!) pastry masterpiece.
2poundsapples(mix of tart like Granny Smith and sweet like Fuji), peeled, cored, and in 1/4-inch slices
12pitted prunesfinely chopped
1/3cupgranulated sugar
1/4cupalmond flour
Juice1lemonabout 2 tablespoons
1tablespoonbrandyor another fruit brandy (optional)
1tablespoonvanilla bean paste or extract
1teaspoonkosher salt
For the Topping:
1pound packagephyllo doughdefrosted according to package directions
12tablespoonsunsalted buttermelted
2/3cupgranulated sugar
For the Frangipane:
3/4cupalmond flour
1/3cupgranulated sugar
pinchkosher salt
1largeegglightly beaten
1/2teaspoonalmond extract
2tablespoonsunsalted butter
For Serving:
powdered sugarfor garnish
crème fraîchefor garnish (optional)
Ice creamfor garnish (optional)
Instructions
Make The Apple Prune Tart Filling:
Heat the oven to 350°F and arrange a rack in the middle. Coat the inside of a 9-inch springform pan with butter. Cut two long strips of parchment paper and put them in the pan in an "X" pattern, letting each hang over the edges slightly. Combine the apples, prunes, sugar, almond flour, lemon juice, brandy (if using), vanilla paste, and kosher salt in a large bowl and stir to combine. Set aside until ready to use. Put the phyllo sheets under a slightly damp, clean cloth to stop them drying out, then brush one sheet with some of the melted butter and sprinkle with just about 2 teaspoons of the sugar. Carefully put the buttered phyllo dough into the prepared pan, pressing the sheet into the base and sides so it fits snugly; let any excess hang over the sides. Repeat with five to six more sheets, rotating them slightly when you press them into the tin so the excess hangs out at a different angle. (Cover the pan with a damp cloth when not using so the dough doesn't dry out.)
Make The Frangipane:
Meanwhile, make the frangipane. Whisk together the almond flour, sugar, and salt in a small bowl until evenly combined. Add in the beaten egg and almond extract and mix until smooth. Mix in the softened butter until evenly incorporated. Set aside until ready to use.(The frangipane can be made up to 2 days ahead of time. Store in an airtight container in the refrigerator until ready to use. Let come to room temperature for a few minutes before using so it is spreadable.)
Assemble The Apple Prune Tart:
Spread the frangipane in the bottom of the phyllo dough that is in the springform pan. Pour the apple prune mixture (and any accumulated juices) into the pan, then fold the edges of the phyllo dough to encase the apple prune mix. Brush another sheet of filo with melted butter and sprinkle with a teaspoon and a half of sugar. Gently scrunch it up like a tissue, then arrange it on top of the exposed apples. Repeat with the remaining five sheets of filo, to cover the apple prune mix, building height as you go.
Bake The Apple Prune Tart:
Place the springform pan on a rimmed baking sheet in the oven and bake for 1 hour to 1 hour 15 minutes, turning once halfway, until well browned. (If it starts to brown too quickly, turn down the heat to 325°F) Remove the tart from the oven and place on a cooling rack for 15 minutes. Remove the sides of the pan and, using the parchment paper, carefully lift and slide the pastis onto a platter.
Serve The Apple Prune Tart:
If serving right away, drizzle with a shot of brandy, dust with powdered sugar, and serve hot or warm with the creme fraiche or ice cream. (The apple prune tart can be made a day in advance: Bake at 350°F for 10 minutes to get it warm and crusty again. Don't add the brandy, powdered sugar, or ice cream until you’re ready to serve.)