Flaky Apple Pecan Tart




Flaky Apple Pecan Tart 

1/4 pkg. phyllo dough, thawed
1 stick butter, melted
5 small apples, cored and very thinly sliced
1 Tbs. lemon juice
1/2 cup water
8 oz. cream cheese, softened
1 large egg
1 tsp. vanilla extract
1/2 cup chopped pecans
2/3 cup raw sugar, divided
1 Tbs. ground cinnamon

 

Preheat oven to 350 degrees.


Combine the sliced apples, lemon juice, and water in a microwave-safe bowl. Cook, on high, for about 4 minutes.


Meanwhile, beat together the cream cheese, egg, vanilla, and 1/3 cup sugar.

In a separate bowl, toss together the remaining sugar, chopped pecans, and cinnamon.

Working quickly to prevent the phyllo pastry from drying out, layer a few sheets of phyllo dough, overlapping the sides of a quick-release bottomed tart pan. 

 

Brush with melted butter. 

Sprinkle a few spoonfuls of the cinnamon-sugar-pecan mixture over the butter. 

 

Repeat a few times, ending with a final layer of pastry.


Pour the sweetened cream cheese to fill the phyllo-lined tart pan.


Top with sliced apples in a fan arrangement, overlapping and even going crazy with your own design 
🙂


Brush with the last bit of butter and sprinkle the remaining cinnamon-sugar-pecan mixture atop.


Bake for about 30 minutes on a cookie sheet.

 

Remove from the oven and allow to cool thoroughly before slicing.

 

 

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