Cranberry, Apple, and Maple Phyllo
Plumped up by the warmth of the oven, close-to-bursting cranberries are interspersed amid slices of softened apple in a simple tart built upon crisped, store-bought phyllo.
- Servings: 8
Photography: Alastair Hendy
Source: Martha Stewart Living, November 2007
- 4 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for baking sheet
- 2 teaspoons ground cinnamon
- 5 tablespoons pure maple syrup, plus more for serving
- 4 to 5 apples, such as Gala, Fuji, or Pink Lady, cored, halved, and cut into 1/4-inch-thick wedges
- 1 1/2 cups (5 1/4 ounces) fresh cranberries
- 2 tablespoons granulated sugar
- 1 cup heavy cream
Preheat oven 400 degrees. Brush a baking sheet with butter. Lay 1 phyllo sheet on the baking sheet, brush with some of the butter, and sprinkle with some of the cinnamon. Repeat layering with remaining phyllo sheets. Bake until crisp and golden brown, about 10 minutes.
Remove from oven, and brush top gently with 2 tablespoons maple syrup. Place a row of apple wedges along one short side, with rounded edges facing out. Make a second row of apples next to the first row, overlapping the rows slightly and staggering the wedges so that the rounded edges of the second row fall in between the rounded edges of the first row. Cut wedges as needed to fill gaps at ends of each row. Scatter cranberries over top. Drizzle with 3 tablespoons of the remaining butter and remaining 3 tablespoons maple syrup, and sprinkle with sugar.
Bake until apples are just cooked and cranberries have softened, about 25 minutes. Let cool slightly.
Before serving, whisk cream until soft peaks form. Cut tart into squares. Drizzle with maple syrup, and serve with whipped cream on the side.