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Phyllo Apple Prune Tart Recipe

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★★★★★

4.6 from 62 reviews

This elegant Phyllo Apple Prune Tart combines the tartness of Granny Smith apples with the natural sweetness of Fuji apples and prunes, encased in delicate, buttery phyllo dough and layered with a rich almond frangipane. Perfectly balanced with hints of lemon, brandy, and vanilla, this tart bakes to a golden crisp and is best served warm with a dusting of powdered sugar and optional crème fraîche or ice cream for an indulgent dessert experience.

Ingredients

Scale

Fruit Filling

  • 2 pounds apples (mix of tart Granny Smith and sweet 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)
  • 1 tablespoon vanilla bean paste or extract
  • 1 teaspoon kosher salt

Phyllo Dough Layers

  • 1 pound package phyllo dough, defrosted according to package directions
  • 12 tablespoons unsalted butter, melted
  • 2/3 cup granulated sugar

Frangipane

  • 3/4 cup almond flour
  • 1/3 cup granulated sugar
  • Pinch kosher salt
  • 1 large egg, lightly beaten
  • 1/2 teaspoon almond extract
  • 2 tablespoons unsalted butter, softened

To Serve

  • Powdered sugar, for garnish
  • Crème fraîche (optional)
  • Ice cream (optional)

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and position a rack in the middle. Butter a 9-inch springform pan thoroughly, then line it with two long strips of parchment paper arranged in an “X” so the strips overhang the edges, allowing easy removal later.
  2. Make the Apple Prune Filling: In a large bowl, combine the sliced apples, chopped prunes, 1/3 cup sugar, 1/4 cup almond flour, lemon juice, brandy (if using), vanilla bean paste, and kosher salt. Stir gently to evenly incorporate and set aside to marinate while preparing the phyllo.
  3. Layer the Phyllo Dough Base: Lay the phyllo sheets under a slightly damp cloth to prevent drying. Brush one sheet with melted butter, sprinkle about 2 teaspoons of sugar evenly on top, then carefully place it into the prepared springform pan, pressing it snugly into the base and sides with any excess hanging over the edges. Repeat layering with 5 to 6 more sheets, buttering and sprinkling sugar each time, rotating the sheets slightly so the edges hang out at different angles. Cover with a damp cloth when not working to keep moist.
  4. Prepare the Frangipane: In a small bowl, whisk together the almond flour, sugar, and salt until evenly combined. Add the beaten egg and almond extract, mixing until smooth. Incorporate the softened butter until fully blended. This frangipane can be made up to two days in advance, stored refrigerated in an airtight container, and brought to room temperature before use.
  5. Assemble the Tart: Spread the frangipane evenly over the phyllo base inside the pan. Pour the apple and prune mixture along with any juices over the frangipane. Fold the excess phyllo dough edges over the filling to partially encase it. Then, brush another sheet of phyllo with melted butter, sprinkle with 1½ teaspoons of sugar, scrunch gently like tissue paper, and arrange atop the exposed fruit. Repeat with the remaining phyllo sheets, layering to build height and cover the filling completely.
  6. Bake the Tart: Place the springform pan on a rimmed baking sheet and bake for 60 to 75 minutes, turning the pan once halfway through baking for even browning. If the tart browns too quickly, reduce oven temperature to 325°F (163°C). Once baked until golden and crisp, remove from oven and cool on a rack for 15 minutes.
  7. Remove and Serve: Carefully unlock and remove the sides of the springform pan. Using the parchment paper overhang, lift the tart onto a serving platter. If serving immediately, drizzle with a shot of brandy, dust generously with powdered sugar, and serve warm with crème fraîche or ice cream. To serve leftovers, gently reheat at 350°F (175°C) for 10 minutes to restore the crispiness.

Notes

  • The frangipane can be prepared up to two days ahead and stored in the refrigerator to save time on assembly day.
  • Keep unused phyllo dough sheets covered with a damp cloth to prevent drying out while assembling.
  • If the tart browns too quickly, lower the baking temperature to avoid burning the delicate phyllo layers.
  • This tart is delicious served warm, but can be made a day ahead and gently reheated before serving.
  • Optional brandy drizzle enhances the flavors but can be omitted for a non-alcoholic version.

Keywords: phyllo tart, apple tart, prune tart, frangipane, almond tart, fall dessert, elegant dessert

Find it online: https://thefoodrecipe.com/phyllo-apple-prune-tart-recipe/