This rustic apple tart with phyllo dough pairs tender sliced apples and intensely flavored homemade applesauce with a crisp, buttery phyllo crust. Boiled apple cider gives the filling an extra burst of apple flavor, while the freeform tart needs no rolling or crimping. It's a beautiful fall dessert that looks impressive but is surprisingly approachable to make!
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Quick Recipe Summary ✨
Apple Tart with Phyllo Dough: A rustic apple galette with layers of crisp, buttery phyllo surrounding tender sliced apples and homemade applesauce flavored with boiled apple cider.
No pie crust needed: Eight layers of store-bought phyllo form the flaky freeform crust - just brush, stack, fill, and fold the edges around the apples.
Active Time: About 1 hour • Bake Time: 20 to 22 minutes • Total Time: About 1 hour 20 minutes
Difficulty Level: ⭐⭐ Easy to Medium. The filling is simple to make, while the delicate phyllo needs a little care to keep it from drying out or tearing.
Yield: 12 slices • Freezer-friendly: Freeze unbaked • Make-ahead: Applesauce can be made up to 3 days ahead.
👉 Follow the detailed instructions and phyllo dough tips below for a crisp, flaky apple tart with plenty of fresh apple flavor.
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Why this recipe works
- Two apple textures: Rich applesauce contrasts with tender sliced apples on top
- Crossed phyllo layers add structure: Alternating the sheets creates a sturdy base for the filling
- Brushed layers bake up crisp: Ghee or melted butter keeps the thin phyllo sheets separate for a flaky crust
- Firm baking apples hold their shape: Topping stays tender rather than turning mushy
I like to go apple picking in New Hampshire in the Fall, and usually pick up a couple of pounds of varieties that are great for baking and eating. It's an activity that still delights my Southern-Californian-heart as something so unique to New England in the Fall.
(Not another Fall-in-New-England rhapsody, please!) Don't worry, I only bring it up to show why I decided to make this rustic apple tart, a quintessential Autumn baking treat.
This apple tart with phyllo dough is auh-mazing! Deeply apple flavored thanks to the boiled apple cider in the applesauce (and those freshly picked apples) and flaky and crispy from the phyllo dough.
I really like how the crust's flakiness doesn't compete with the apple filling as a regular pie crust might have. With apples being a traditional part of Rosh Hashanah, the Jewish New Year, this tart was right at home at our celebratory dinner - and it got rave reviews.
Try your hand at this rustic apple tart recipe. You'll be rewarded with a wonderful way to celebrate Fall!
⭐⭐⭐⭐⭐
I'm happy to be the first to review your recipe! I needed to use the phyllo dough on my fridge and I'm happy I chose this recipe!
The apple sauce is to die for! The phyllo dough is not too hard to handle for this recipe, specially if you don't typically work with phyllo dough. I will remake this recipe, and the apple sauce too!
- Flavia
Recipe ingredients
You'll need the following ingredients to make this apple galette recipe:
Ingredient Notes
Apples: For this apple galette recipe, the filling will be homemade applesauce topped with sliced apples. Try to find apples that will hold their shape while baking. Several examples include Granny Smith (a classic, but a bit tart in this application, if you ask me), Paula Reds (crisp and sweet, and won't discolor after being cut), or Jazz (these work quite well). Other suggestions would be Pink Lady, Jonagold, or Golden Delicious. Feel free to combine apple varieties as well.
Boiled apple cider: This is apple cider reduced into a thick, intensely flavored syrup. You can make it yourself or use store-bought boiled cider; just make sure it's pourable before stirring it into the applesauce. See my step-by-step guide to making boiled apple cider for the full method.
The intense apple flavor you'll get cannot be overemphasized - it elevates every apple dish it's used in! From this pretty lattice-topped apple pie to an apple honey babka, boiled cider takes the flavor over the top.
You can substitute frozen apple juice concentrate for the boiled cider, adding ½ teaspoon lemon juice because the concentrate isn't nearly as flavorful as boiled cider.
Phyllo dough: This galette recipe uses phyllo dough (aka filo dough), the paper thin dough used for making baklava. Unlike pie dough, phyllo doesn't need to be rolled or chilled after assembly, and its individually buttered layers bake into a much thinner, crisper shell.
If you don't want to mess with phyllo dough, you can always make the apple tart with a homemade or store-bought pie dough, shortcrust pastry, or puff pastry instead.
Apple jelly: the whole apple tart is brushed with melted apple jelly to give it a pretty sheen. You can substitute apricot jam if you prefer.
Sugar: Depending on the type of apples you use, you will want to use more or less sugar to make sure you have a sweet filling.
Ghee (aka clarified butter): I use ghee to brush the phyllo dough, but you can also use melted butter or a light neutral oil. I just liked how the ghee had the taste of butter without the hassle of the butter cooling and solidifying while I'm still using it.
Lemon zest and juice: Lemon zest adds a bit of citrus zing to the applesauce, and juice helps to keep the apples from browning before they've had a chance to bake.
Cinnamon: Just a touch of cinnamon adds warm Fall spice to the applesauce.
See the recipe card for a full list of ingredients and measurements.
Working with phyllo dough
There are a couple of caveats about working with phyllo dough. The sheets tear easily, so make sure you fully defrost them in the refrigerator and lay them out gently.
Also, said sheets also dry out quickly, so after you lay them out, cover them with plastic wrap and a clean, damp kitchen towel. Pull back the covering just to take a sheet to work with, then return the covering onto the rest of the stack.
Don't worry too much if the sheet tears a little as you brush on the ghee - all those layers will make sure everything works.
How to make an apple tart with phyllo dough
Step 1: Peel the apples
Homemade applesauce forms the base on which to place the sliced apples for the topping. Peel and core the first pound of apples, then cut them into 1-inch pieces.
How to peel and slice apples
Peeling and slicing the apples can be a chore, but it doesn't have to be. I have two different methods to peel and slice apples:
Method 1: If you have an apple peeler/corer/slicer, you can prep the apples in a single step. Plus, apple spirals are fun! You only have to slice the spiral into pieces, and you're done.
Method 2: A serrated peeler will make quick work of peeling the apples, and a melon baller is a good way to scoop out the core.
Using a mandolin slicer speeds up the slicing and ensures uniform pieces. Just be careful with the sharp blade, and make sure you use the food guard! I definitely use the food guard on the mandolin - I want to keep all my fingers!
Step 2: Make the applesauce
Bring the 1-inch sliced apples, water, sugar, boiled apple cider, zest, and cinnamon to a boil, then reduce the heat and simmer, covered, 15 minutes. Remove the lid and simmer until most of the liquid is evaporated, about 5 to 10 minutes more.
Mash the apples with a potato masher or a fork to a coarse sauce (if you need to - mine kind of fell apart on its own), then set it aside to cool (photo 1).
Step 3: Assemble the apple tart
Working with phyllo dough is just a matter of taking a very thin sheet of dough, placing it on a half sheet baking pan lined with a Silpat silicone mat or parchment paper, and gently brushing it with ghee or melted butter using a pastry brush.
Continue stacking and brushing until you've used all 8 sheets of phyllo, alternating their direction to create an approximately round base (photo 2).
Peel and core the second pound of apples for the topping, then cut them into ⅛-inch-thick slices. Toss the slices with lemon juice and sugar.
Spread the cooled applesauce in the center of the phyllo stack, leaving a 2-inch border, then top sauce with the reserved sliced apples in a nice pattern, mounding slightly. Dot the apples with butter (photo 3).
Turn the corners of the phyllo over to form an octagon and press them flat. Fold the pastry edge over the filling to form a rim, pleating the dough as necessary (photo 4).
Step 4: Bake the tart
Brush the top of the pastry rim with a last bit of ghee, then sprinkle the crust and filling with sugar. Bake the galette at 400°F for about 20 to 22 minutes or until the phyllo pastry is golden and the apples are tender (photo 5).
After the galette has come out of the oven, you can brush the edges of the shell with melted apple jelly to give it a nice sheen. Cut it into wedges with a pizza cutter.
Serve the tart on its own or with a scoop of vanilla ice cream or softly whipped cream for an extra-special dessert.
Storage and make-ahead instructions
Storage instructions: For the crispest phyllo, this tart is best served the day it's baked, either at room temperature or gently rewarmed. The baked tart can be stored at room temperature in an airtight container for 1 to 2 days (refrigerated for up to 5 days). Reheat at 375 °F for 5 to 10 minutes to crisp up the phyllo.
If you are making the tart for a special occasion in the more distant future, assemble the tart ahead and store it, unbaked and wrapped, in the refrigerator. Bake it before serving. You can also freeze it unbaked. Bake it from frozen, adding about 10 minutes baking time.
Make-ahead instructions: The applesauce can be made 3 days ahead and chilled, covered.
Troubleshooting tips
Here are some issues you might encounter when making this Apple Phyllo Tart:
- Phyllo is cracking or breaking: It may be too dry or not completely thawed. Keep unused sheets covered with plastic wrap and a lightly damp towel while you work.
- A sheet tears: Don't panic - small tears disappear among the remaining layers. Patch it if necessary and keep stacking.
- Phyllo isn't browning: Make sure each layer gets a light coating of ghee or melted butter, especially around the exposed edges.
- Bottom is getting soggy: Cool the applesauce before spreading it over the phyllo and cook it until most of its excess liquid has evaporated.
- Apples are still firm when the crust is brown: Slice them evenly and about ⅛-inch thick so they'll become tender during the relatively short baking time.
- Leftover tart has lost its crispness: Reheat it at 375°F for 5 to 10 minutes rather than microwaving it.
Questions asked and answered
Here are some questions you might have...
A galette is a freeform tart made by placing the filling in the center of pastry and folding the edges around it rather than using a pie or tart pan. This version uses layered phyllo dough instead of traditional pie pastry, giving the apple galette an especially thin, crisp crust. The resulting tart looks rustic and tastes fantastic.
Note: you need a fairly solid filling when making a galette, so save those custardy type fillings like pumpkin or pecan for the regular type of pie. That is, unless you like having filling running all over the bottom of your oven. I won't judge.
Firm baking apples that hold their shape are best for an apple phyllo tart. Granny Smith, Pink Lady, Jonagold, Jazz, and Golden Delicious are all good choices, and combining two varieties gives you a nice balance of sweet and tart flavors.
While both give a similar presentation when baked, phyllo dough and puff pastry are quite different. Phyllo is made up of very thin individual sheets of dough that are brushed with butter and stacked, one at a time. There isn't any fat in the dough itself, so phyllo can dry out quickly.
Puff pastry is made by sealing butter into a pastry dough, then folding the dough and rolling it out several times so that there are distinct layers of dough and butter. Because there's butter in dough and in the layering, puff pastry is rich and airy.
Cook the applesauce until most of the liquid has evaporated and let it cool before adding it to the phyllo. Brush each phyllo sheet lightly with ghee or melted butter, and bake the tart until the exposed layers are deeply golden and crisp.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
Apple Tart with Phyllo Dough
Equipment
Ingredients
For the applesauce
- 1 pound apples, about 3 medium apples, see Recipe Notes
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons boiled apple cider, homemade or store bought, see Recipe Notes
- ½ teaspoon lemon zest, finely grated, from 1 lemon
- ⅛ teaspoon ground cinnamon
For the apple slices
- 1 pound apples, about 3 medium apples, see recipe Notes
- 2 teaspoons lemon juice
- ⅓ cup granulated sugar
For the shell
- 8 sheets phyllo dough, defrosted
For assembly and finish
- ½ cup ghee (clarified butter), unsalted butter, melted, see Recipe Notes
- 3 tablespoons unsalted butter, cut into ½-inch pieces
- coarse sugar, for sprinkling
- 1½ tablespoons apple jelly, or apricot jam, for brushing, optional
Instructions
- Prepare the apples: Peel and core 1 pound apples, then cut them into 1-inch pieces (see the Recipe Notes for tips on preparing the apples).
- Make the applesauce: Zest a lemon with a microplane grater, then juice it and set the juice aside for later.
- Bring the apples, ½ cup water, ½ cup granulated sugar, 2 tablespoons boiled apple cider, ½ teaspoon lemon zest, and ⅛ teaspoon ground cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes. Remove the lid and simmer until most of liquid is evaporated, about 5 to 10 minutes more.
- Mash the apples with a potato masher or a fork to a coarse sauce (if you need to - mine kind of fell apart on its own), then set aside to cool while you prepare the sliced apples.
- Assemble the galette: Preheat the oven to 400 °F. Line a half sheet baking pan with Silpat silicone mat or parchment paper.
- Peel and core 1 pound apples, then cut them into ⅛-inch-thick slices. Toss the slices with 2 teaspoons lemon juice and ⅓ cup granulated sugar.
- Unfold 8 sheets phyllo dough, then quickly cover with a sheet of plastic wrap and a lightly dampened clean kitchen towel to prevent it from drying out.
- Place one sheet of phyllo lengthwise on the prepared baking pan and brush with a coating of the ½ cup ghee (clarified butter). Place a second sheet of phyllo on top crosswise, then brush that sheet lightly with the ghee.Continue stacking and brushing until you've used all 8 sheets of phyllo, alternating their direction to create an approximately round base.
- Spread the cooled applesauce in center of the phyllo stack, leaving a 2-inch border, then top sauce with the sliced apples in a nice pattern, mounding slightly. Dot with 3 tablespoons unsalted butter.
- Turn the corners of the phyllo over to form an octagon and press them flat. Fold the pastry edge over the filling to form a rim, pleating the dough as necessary. Brush the top of the pastry rim with a last bit of ghee, then sprinkle the crust and filling with coarse sugar.
- Bake the galette in middle of oven until the phyllo pastry is golden and the apples are tender, about 20 to 22 minutes. Remove from oven.
- If desired, melt 1½ tablespoons apple jelly in the microwave on high for 20 to 30 seconds, then gently brush on the galette (you don't want to break the phyllo crust). Allow the galette to cool on the Silpat until room temperature.
- Once cooled, cut with a pizza cutter or a sharp knife. Serve the tart on its own or with a scoop of vanilla ice cream or softly whipped cream for an extra-special dessert. Enjoy!
- Storage instructions: For the crispest phyllo, this tart is best served the day it's baked, either at room temperature or gently rewarmed. The baked tart can be stored at room temperature in an airtight container for 1 to 2 days (refrigerated for up to 5 days). Reheat at 375 °F for 5 to 10 minutes to crisp up the phyllo.
- If you are making the tart for a special occasion in the more distant future, assemble the tart ahead and store it, unbaked and wrapped, in the refrigerator. Bake it before serving. You can also freeze it unbaked. Bake it from frozen, adding about 10 minutes baking time.
- Make-ahead instructions: The applesauce can be made 3 days ahead and chilled, covered.
Hope says
can this be made a day ahead? It looks so delicious!
Tammy Spencer says
Hi Hope, thanks for the question! You can assemble the tart ahead and store it, unbaked and wrapped, in the refrigerator. Bake it before serving. For longer storage, you can freeze the tart unbaked. Bake it from frozen, adding about 10 minutes baking time. The baked tart can be stored at room temperature in an airtight container for 1 to 2 days (refrigerated for up to 5 days). Reheat at 375°F for 5 to 10 minutes to crisp up the phyllo. Happy baking!
Hope says
Thanks! These reheating instructions worked perfectly and made this galette the most popular desert at my Thanksgiving table
Tammy Spencer says
Thanks for the update. I'm so glad you all enjoyed it! 🙂
Judy says
The boiled cider syrup is divine & the applesauce, oh my!!! Is this best made the same day ( baked and eaten right away) or is it better made a day ahead & reheated to crisp the phyllo dough? I know there are instructions for both ways (thank you), just curious which one yields a better result or are they equally as good!!? Thank you for this awesome recipe!!!
Tammy Spencer says
Hi Judy, I’m so glad you like this tart! I think serving it the same day is best, but reheating it works well, too. Thanks for sharing, and happy baking! 🙂
Judy says
Thank you!!!!
Flavia says
I’m Happy to be the first to review your recipe! I needed to use the phyllo dough on my fridge and I’m happy I chose this recipe!
The apple sauce is to die for! The phyllo dough is not too hard to handle for this recipe, specially if you don’t typically work with phyllo dough. I will remake this recipe, and the apple sauce too!
Tammy Spencer says
I'm so glad you liked it! Thanks for sharing 🙂