Couple weeks ago we stopped by a charming local farm Tabora Farm. We didn't really plan on stopping there, we were headed to a pumpkin farm to get some pumpkin. Never the less, we spotted a large Tabora Farm ad right side of the road and since our friend who came along with us that day has never been there we decided turn left at the light and went to see about some fresh juicy, delicious apples.
When we arrived, we noticed along the front porch they had large large bins filled with variety of apples. I left with about 30lb of apples.
Using some of the apples I made this amazing tart.
Apple Walnut Phyllo Tart
1/2cup (60grams) toasted walnuts
1/3cup(30grams) old fashioned oat
1/4cup packed (55grams) brown sugar
1/2tsp Saigon Cinnamon
2tbl chopped candied ginger, or crystallized ginger
6-8 phyllo sheets
cooking spray or melted butter
2 to 3 medium apples, peeled sliced into thin slices
- Preheat oven to 350F. Spread walnuts on a baking sheet, toast for 10 minutes.
- Remove walnuts from the oven, let cool to room temperature. Increase oven temperature to 375F(190C).
- Process walnuts, oats, cinnamon, brown sugar and candied ginger in the food processor, pulse for up to a minute, leaving tiny pieces of oats and walnuts. Set aside.
- Line a baking sheet with parchment paper.
- Unroll phyllo sheets, cover with damp paper towel to prevent drying out.
- Start layering phyllo sheets onto the baking sheet, spray each sheet with cooking spray.
- Sprinkle walnut filling on top of each layer, layer 6 to 8 phyllo sheets.
- On last sheet sprinkle some filling and layer sliced apples on the top. Sprinkle remaining filling on top.
- Bake at 375F(190C) for 12 minutes, lower oven temperature to 340F and bake for additional 15 minutes or until apples are soft and edges are golden brown.
- Remove from the oven, let cool slightly, slice. Enjoy.