No dessert guilt here. Apple, Ginger & Pecan Phyllo Tart has wafer-thin, crispy sheets of pastry layered with cinnamon, brown sugar & pecans then thinly sliced tart apples & makes a foolproof, light dessert.
We all have that one food we desire above all else. Admittedly I have several, but pastry is at the tippy-top of the list. For me it’s the texture, especially phyllo pastry. Now, if you’re a regular reader of this blog, you’ll know I like to make almost everything I cook from scratch. Not phyllo pastry. I am however happy to brush a little melted butter on each phyllo sheet as I layer them into the pan. Easy.
For reasons that are a mystery to me, I can only find half sheets of phyllo pastry in the places I’ve lived in the US. Because of that I used a smaller pan. If you live somewhere & you can get the larger sheets, lucky you. You’ll either want to cut the sheets in half or double the recipe. Having been lucky enough to eat a couple of pieces of this tart, I’m all for doubling the recipe. Savvy?
I went back & forth on the apples. Red or green. Red or green. Ugh, it’s hard being a Libra some days. Green won only because of their tartness. Use whatever sort of apple is local &/or in season.
Serve the tart warm with a scoop of ice cream, cream or whatever takes your fancy. It’s excellent just as is. I also just discovered, it’s good cold too.
If you’re a pastry lover, you might want to try this Pear & Walnut Tart I made a couple of months ago.
I just texted my husband to tell him after dinner there was apple tart for dessert so I better not eat any more. Or he’ll just be eating crumbs. Apart from the obvious taste & texture of this apple, pecan & ginger tart, I love the simplicity of it. There’s not many ingredients, it’s easy & fairly quick to make & it’s good. Really good. What more could you ask for?
- 1 cup pecans, toasted
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 sheets phyllo pastry, thawed according to package directions
- 2 tablespoons butter or coconut oil, melted
- 3 tablespoons finely chopped crystallized ginger
- 3 medium apples, cored and thinly sliced (approximately, it will depend on the size of the apples)
- powdered (icing) sugar for dusting
- Grease a 9 x 13 inch (23 x 32cm) baking sheet – this is small baking sheet with only 1 inch (2.5cm) sides), if you can’t find one (I bought mine at the grocery store), then use a baking pan of the same size instead. Preheat the oven to 375°F (190°C).
- Place the pecans, sugar & flour in a food processor bowl & blitz until finely chopped; set aside.
- Line the baking sheet with 1 sheet of pastry; there will be a little over-hanging pastry on the ends. Brush the pastry lightly with a little melted butter. Layer with another sheet of pastry and brush with a little more butter. Repeat with the remaining pastry & butter.
- Sprinkle the pecan mixture over the pastry base reserving about 2 tablespoons. Then scatter the ginger over the pecan mixture. Arrange the apple slices over the ginger so they’re slightly overlapping slightly.
- Sprinkle remaining pecan mixture & reserved pecans over the apples.
- Bake in the preheated oven, on the second bottom rack, for 15 to 20 minutes or until the pastry is golden brown. Dust with powdered sugar. Cut into 9 pieces to serve.