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Cranberry, Apple, and Maple Phyllo

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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; the berries also work well in many other apple recipes, including pies and cobblers.

  • Servings: 8

Photography: Alastair Hendy

Source: Martha Stewart Living, November 2007

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. Bake until apples are just cooked and cranberries have softened, about 25 minutes. Let cool slightly.

  4. Before serving, whisk cream until soft peaks form. Cut tart into squares. Drizzle with maple syrup, and serve with whipped cream on the side.

Reviews Add a comment

  • MS11127264
    17 OCT, 2016
    The recipe was easy to make. I made it in the morning and placed it in the fridge for about 6 hours before it was served. The phyllo dough had turned brown and soggy plus it was very difficult to cut. Should I have served it right away?
    Reply
    • MS10437807
      28 OCT, 2018
      I hope M S LiVING responded to you. If not, next time one solution will be to not put it in the frig. Just cover with a linen kitchen towel. Setting it in a dry warm place, ( top of stove, too of water heater ). Also, if lemon juice was used to keep the apples bright, blogging them helps if they seem overly damp. Lastly, butter, in brushing the Phyllis sheets, a light yet, full coverage stroke is needed. Maple syrup also needs a light touch. My choice has been to spray it on using a bottle from the $ store. This way it can be recycled when finished. Lots of variables. The important thing question is : Did it taste good?! Fear not. Make it again! Part of baking and cooking is practice. My secret to it all if it did not turn out right, but still tastes good. Just change the name.