Introduction

This Phyllo Apple Prune Tart is a delightful dessert combining tender apples and sweet prunes wrapped in crisp, buttery phyllo dough. With a fragrant almond frangipane base and a delicate crumble topping, it’s perfect for cozy gatherings or a special treat.

A layered dessert with a top layer of crinkled, golden brown phyllo dough dusted with white powdered sugar sits on a clear glass cake stand. Below the crisp phyllo, a creamy, light yellow filling is visible, suggesting a soft texture. A slice is cut out, showing the airy interior texture on the side. A small white plate with a piece of the dessert and a scoop of creamy white ice cream is placed nearby, with a gold fork resting on it. The scene is set on a white marbled texture with a soft pink cloth beneath the cake stand, and a clear glass cup with light brown liquid is slightly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds apples (mix of tart like Granny Smith and sweet like Fuji), peeled, cored, and sliced 1/4 inch thick
12 pitted prunes, finely chopped

1/3 cup granulated sugar
1/4 cup almond flour

Juice of 1 lemon (about 2 tablespoons)
1 tablespoon brandy (optional, or another fruit brandy)

1 tablespoon vanilla bean paste or extract
1 teaspoon kosher salt
1 pound package phyllo dough, defrosted according to package directions

12 tablespoons unsalted butter, melted
2/3 cup granulated sugar
3/4 cup almond flour

1/3 cup granulated sugar (for frangipane)
Pinch kosher salt (for frangipane)
1 large egg, lightly beaten

1/2 teaspoon almond extract
2 tablespoons unsalted butter (softened for frangipane)
Powdered sugar, for garnish

Crème fraîche, for garnish (optional)
Ice cream, for garnish (optional)

Instructions

Step 1: Preheat the oven to 350°F and place a rack in the middle position. Butter the inside of a 9-inch springform pan. Cut two long strips of parchment paper and place them inside the pan in an “X” pattern, allowing the ends to hang over the edges.

Step 2: In a large bowl, combine the apples, chopped prunes, 1/3 cup sugar, 1/4 cup almond flour, lemon juice, brandy (if using), vanilla paste, and kosher salt. Stir well and set aside.
Step 3: Lay the phyllo sheets under a slightly damp, clean cloth to prevent drying. Brush one sheet with melted butter and sprinkle with about 2 teaspoons sugar. Fit the sheet into the prepared pan, pressing it into the base and sides. Let excess hang over the edges. Repeat with 5 to 6 more sheets, rotating slightly each time so edges hang at different angles. Keep covered with a damp cloth.
Step 4: To make the frangipane, whisk together almond flour, 1/3 cup sugar, and a pinch of salt in a small bowl. Add the beaten egg and almond extract, mixing until smooth. Stir in softened butter until fully combined. Set aside or refrigerate up to 2 days before use (allow to come to room temperature before spreading).

Step 5: Spread the frangipane evenly over the bottom phyllo layer in the pan. Pour the apple and prune mixture (including any juices) on top. Fold the overhanging phyllo edges over the fruit mixture.
Step 6: Brush another phyllo sheet with melted butter and sprinkle with 1 1/2 teaspoons sugar. Crumple it gently like tissue paper and place on top of the exposed apple mixture. Repeat this process with the remaining 5 sheets, layering to create height.
Step 7: Place the springform pan on a rimmed baking sheet and bake for 1 hour to 1 hour 15 minutes, turning once halfway through. If browning too quickly, reduce oven temperature to 325°F. The tart should be golden and crisp.

Step 8: Remove from the oven and allow to cool on a rack for 15 minutes. Remove the springform sides. Use the parchment paper to carefully lift the tart onto a serving platter.
Step 9: For immediate serving, drizzle with a shot of brandy, dust with powdered sugar, and serve warm or hot with crème fraîche or ice cream if desired. To serve later, reheat at 350°F for 10 minutes to refresh the crust, then add garnishes just before serving.

Tips & Variations

Use a mix of tart and sweet apples for balanced flavor and texture.

Keep unused phyllo sheets covered with a damp cloth to prevent drying out.
The frangipane can be made in advance and stored refrigerated up to 2 days.
Substitute brandy with apple cider or orange juice for a non-alcoholic option.

Add a sprinkle of cinnamon or nutmeg to the fruit mixture for warm spice notes.

Storage

Store any leftover tart covered loosely with foil at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispness. Avoid microwaving to keep the phyllo flaky.

How to Serve

A round dish lined with parchment paper holds a crispy golden-brown, flaky layered pastry with irregular folds and creases, dusted lightly with white powdered sugar. Above it, there is a small white bowl filled with powdered sugar, placed on a wooden board, and a metal sieve rests over the bowl. The dish sits on a metal cooling rack over a white marbled surface. To the side, a bottle with a brown label is partially visible, and a soft blue cloth is placed near the top right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this tart?

Yes, just be sure to thaw it fully according to the package instructions and keep it covered with a damp cloth while working to prevent it from drying out and tearing.

How can I make this tart ahead of time?

You can prepare the frangipane up to 2 days ahead and keep it refrigerated. The assembled tart can also be baked a day in advance and gently reheated before serving.