The Chew: Phyllo Apple Tart Recipe

The Chew: Phyllo Apple Tart

“How you doin’?” The woman behind her now famous catchphrase, Wendy Williams, joined The Chew. She was thrilled to be in the kitchen with her pal Carla Hall to talk about Thanksgiving and how she plans on spending the day. Like most people, for Wendy, the holiday is all about friends and family. Wendy eats a mostly plant-based diet but eats some fish. She jokes that she tells her guests to eat before they come to her house because all she has is kale and nuts. Thankfully, Carla found an incredible dessert recipe that just happened to be vegan! This Phyllo Apple Tart recipe is delectable!

To get the recipe, click next page.

The Chew Phyllo Apple Tart Recipe Ingredients

• 3 Grannysmith apples – peeled, cored, sliced thin
• 2 tsp cinnamon – divided
• 2 tbsp flour
• 1 tbsp apricot preserves
• 1/4 C powdered sugar
• cooking spray
• 1/2 lemon – juiced
• 1/4 C sugar – divided
• 6 sheets phyllo dough
• 1/2 C vegan ginger snaps – crumbled or grated

The Chew Phyllo Apple Tart Recipe Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, add the lemon juice, apples, half the cinnamon, half the sugar, and flour, then toss to combine and set aside
3. In a small bowl, add the rest of the cinnamon and sugar and stir
4. Keep the phyllo dough sheets covered with wet towel while you work, using one phyllo sheet at a time
5. On a sheet of parchment paper, put one sheet of phyllo dough and spray with cooking spray
6. Sprinkle a thin layer of the cinnamon mixture on top then lay another sheet of phyllo dough, rotating it slightly to make a star-shaped pattern
7. Spray with cooking spray and sprinkle with the cinnamon mixture
8. Repeat with the last four layers

To Assemble:

1. Add the apple mixture to the middle of the layer phyllo dough to make a circle
2. Fold in one corner of the phyllo, leaving the enter apples exposed
3. Repeat with the rest of the corners of the phyllo, letting them fold over each other
4. Spray the top with cooking spray and put into the oven for 40-45 minutes until golden brown
5. Remove the tart from the oven and let cool for 10 minutes before slicing
6. In a small bowl, add the apricot preserves and a splash of water
7. Use a pastry brush to brush the exposed apples with the glaze
8. Grate ginger snaps over the top and add a dusting of powdered sugar
9. Cut into slices and serve