This rustic tart makes for a dramatic presentation at the table.
- 1/3 cup(s) dried cherries, chopped
- 1/4 cup(s) orange juice
- 3 small Granny Smith apple, peeled, thinly sliced
- 3 Tbsp dark brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground ginger
- 8 sheet(s) phyllo dough, 3.2 oz, defrosted
- 4 tsp sugar
- 8 spray(s) cooking spray
Preheat oven to 400°F. Line a standard baking sheet with parchment paper.
In a small bowl, combine cherries and orange juice; microwave until heated through and cherries soften, 2 minutes. Pour cherry mixture into a medium bowl; stir in apples, brown sugar, cinnamon, cardamom and ginger.
Place a sheet of phyllo on prepared pan, coat with cooking spray and sprinkle with 1/2 tsp sugar; repeat with remaining crust ingredients to form 8 layers.
Spread apple filling in center of crust; roll phyllo edges up so they form a 1-inch border (use damp fingers to seal pyhllo corners so they stay in place). Bake until apples are soft and phyllo is crispy and brown, 25 to 30 minutes. Slice into 8 pieces and serve.
Serving size: 1 piece.
- Use cooking shears or a pizza cutter to slice the tart cleanly. Sprinkle tart with a pinch of cinnamon before serving, if desired.