Mixed Berries and Caramelized Apple Tart
Posted March 17, 2010on:
My mother loves pies. When we were at the store, she suggested that I should make one. I’ve made so many wonderful pies and tarts but I don’t remember any of the recipes of the top of my head. But there is always fruit tarts because they are so easy. We had plenty of red delicious apples and the berries were on sale. So I thought it would be great to make a flaky phyllo dough crust, layer it with caramelized apples, and top it with homemade berry preserves and a sprinkle of chopped walnut. She was, no doubt, very please with the outcome.
Ingredients (serves 6-8):
- 20 phyllo sheets
- 12oz frozen/fresh blackberries
- 1lb frozen/fresh strawberries, halved
- 4 apples, peeled, cored, and cut into thin wedges
- 1 tbsp granulated sugar
- 2 tbsp brown sugar
- 1/2 tbsp lime/lemon zest.
- 1/4 cup chopped toasted walnuts
- 3-4 tbsp butter, melted
- Non-stick tart pan (mine’s 11″ or 29cm)
- Pastry brush
Caramelizing the apples
- In a pan, mix apple wedges with 1 tablespoon of melted butter and 1 tablespoon of brown sugar under medium heat.
- Stir it often until the apples are soft with a bite and nicely caramelized.
- Set aside.
Preparing the berries
- Mix strawberries, blackberries, zest, and granulated sugar in a pan. Heat it up under medium heat until all the lovely juice starts to come out. The sugar is helping to draw the moisture out.
- Turn the heat to medium low and slowly cook it until it’s thick like fruit preserves.
- Let cool.
Preparing the crust
- Preheat the oven to 400 F.
- Defrost phyllo dough according to packet’s instructions.
- Brush the pan with melted butter including the sides. Layer the pan with one sheet of dough and make sure you cover the sides of the pan. Don’t worry if the sheet cannot cover the whole pan. The idea is to repeat this step in a circular fashion until you got the whole pan covered while making sure the dough is pressed to the side of the pan. Brush liberally with butter every 5 sheets, including the very last layer. When done, trim the sides to even it out so that it is not jagged-looking.
- Bake in the oven for 5-10 minutes until golden brown. Let it cool.
Putting it together
- Remove the shell onto a serving plate.
- Layer the shell with caramelized apples.
- Pour berry filling over the apples and spread it evenly.
- Sprinkle with toasted walnuts.
- Slice and serve immediately (with a dollop of whipped cream, if available).
- Feel free to add more sugar to the berry filling. I love mine with less sugar, relying mostly on the natural sweetness of the fruits.
- The tart will soften a little if you put it in the fridge due to the presence of moisture.
- At room temperature, baked phyllo dough holds its flaky texture rather well, even when drenched with silky syrup, like in baklava. I think the berry filling would last for a day or two in a dry and cool kitchen if you decide to leave the tart out.