Apple, Ginger & Pecan Phyllo Tart

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? 

Lovoni xo

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apple, pecan & ginger phyllo tart

2018-02-22 06:56:43

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Ingredients

1. 1 cup pecans, toasted
2. 1/4 cup packed brown sugar
3. 1 tablespoon all-purpose flour
4. 1/2 teaspoon ground cinnamon
5. 6 sheets phyllo pastry, thawed according to package directions
6. 2 tablespoons butter or coconut oil, melted
7. 3 tablespoons finely chopped crystallized ginger
8. 3 medium apples, cored and thinly sliced (approximately, it will depend on the size of the apples)
9. powdered (icing) sugar for dusting

Instructions

1. 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).
2. Place the pecans, sugar & flour in a food processor bowl & blitz until finely chopped; set aside.
3. 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.
4. 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.
5. Sprinkle remaining pecan mixture & reserved pecans over the apples.
6. 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.

By Lovoni

Fresh Hunger https://freshhunger.com/