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ApplePear 61

Apple Phyllo Tart

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Ingredients
  

  • 75 g pecan nuts toasted and finely chopped
  • 100 g amaretti biscuits crushed
  • 50 g brown sugar plus more for sprinkling
  • ½ tsp ground cinnamon
  • good pinch of salt
  • ¼ tsp vanilla powder optional
  • 5 sheets phyllo pastry covered with a damp tea towel
  • 50 g butter melted
  • 3 - 4 apples cored and thinly sliced
  • icing sugar for dusting

Instructions
 

  • Preheat oven to 200 degrees C
  • Combine the pecans, biscuits, sugar, cinnamon, salt and vanilla (if used)
  • Line a baking sheet with baking paper and place 1 phyllo sheet on top
  • Brush the pastry with butter, and sprinkle a quarter of the nut mixture evenly over top.
  • Place a sheet of pastry on top, brush with butter and top with another quarter of the nut mixture.
  • Repeat twice more
  • Top with remaining phyllo sheet, and brush with butter
  • Arrange the apple slices on top of the pastry, slightly overlapping and leaving a 2cm border around edges
  • Brush the apples with the remaining butter and sprinkle with some sugar
  • Bake for about 20 minutes until the phyllo is golden brown and fruit is soft
  • Let cool slightly and serve dusted with icing sugar