The best delicious Fig And Apple Phyllo Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fig And Apple Phyllo Tart recipe today!
Hello my friends, this Fig And Apple Phyllo Tart recipe will not disappoint, I promise! Made with simple ingredients, our Fig And Apple Phyllo Tart is amazingly delicious, and addictive, everyone will be asking for more Fig And Apple Phyllo Tart.
What Makes This Fig And Apple Phyllo Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fig And Apple Phyllo Tart.
Ready to make this Fig And Apple Phyllo Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-FOR FILLING-
An; (8-ounce) package
; dried Calimyrna
; figs (about 1 cup)
3/4 c Apple juice
1/2 c Sugar
3/4 Stick unsalted butter;
-melted (6
; tablespoons)
8 Sheets phyllo dough; thawed
-if frozen
4 md Empire; Winesap, or
; Jonagold apples
; (about 2 pounds)
1/3 c Granulated sugar
1/2 c Vanilla yogurt
1 lg Egg; beaten lightly
2 tb Natural almonds; toasted and
-chopped
Confectioners’ sugar for
-sprinkling
Make filling:
Remove any stems from figs. In a saucepan combine figs with remaining
filling ingredients and simmer, covered, 20 minutes, or until very tender.
Transfer mixture to a food processor and blend until smooth.
Brush a 9-inch-square or 10-inch round tart pan with a removable fluted rim
with some butter. On a work surface arrange 1 sheet phyllo with a short
side facing you and brush with some butter, On it layer 3 more sheets
phyllo and more butter in same manner and line pan, pressing phyllo into
pan with fingertips and leaving short sides overhanging.
Repeat layering procedure with remaining phyllo and some of remaining
butter and arrange in pan at a 90-degree angle to the first lining, easing
to fit. Put pan on a baking sheet and roll overhanging edges under loosely
(outside the pan) to form a decorative edge. Brush edge with remaining
butter and spread fig mixture evenly on bottom.
Preheat oven to 350F.
Peel, quarter, and core apples and cut each quarter in 3 or 4 wedges.
Arrange apple wedges over fig mixture in decorative pattern and sprinkle
with granulated sugar. Bake tart in middle of oven 40 minutes.
Yields
1 servings
Leave a Reply