Filo pastry apple tart with pistachios

desserts Baking sweet bake
Total: 1 hr 10 min. | Active: 30 min.
vegetarian

This unique and somewhat unusual cake is perfect for any occasion: crispy filo pastry meets soft, cinnamon-scented apples and flavoursome pistachio pieces. This dessert stands out for its simplicity and the variety of textures. And preparing it is a joy too: a few simple ingredients, a dash of creativity, and the wonderful aroma that fills the house while baking, all come together to create an unforgettable baking experience. Perfect for those looking for a dessert that is easy to prepare yet sophisticated.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 portions

Pastry and apples
250 g filo pastry
80 g butter, melted, left to cool
300 g apples, cut in slices of 3 mm
Crème
2  eggs
100 g sweetened condensed milk
1 dl milk
½  vanilla pod, cut open lengthwise; only use the scraped-out seeds
¼ tsp cinnamon
Syrup
2 tbsp sugar
2 tbsp water
To serve
25 g chopped pistachios

How it's done

Pastry and apples

Carefully separate the pastry sheets. Brush two pastry sheets with a little butter, overlap them slightly, gather the pastry, and place it in the prepared tin. Repeat these steps with the remainder of the pastry sheets. Halve the apple slices if desired, insert them (round side up) into the pastry folds. Drizzle the remaining butter evenly over the top.

To bake

Approx. 10 mins. in an oven preheated to 180 °C (convection).

Crème

Place the eggs in a bowl along with all the other ingredients up to and including the cinnamon, mix well. Remove the dish from the oven, pour the crème over the pastry.

To finish baking

Approx. 30 mins. (see tip)

Syrup

Bring the sugar and water to the boil in a pan. Remove the pan from the heat, stir until the sugar has dissolved.

To serve

Remove the tart from the oven, brush with syrup and sprinkle with pistachios. Allow the tart to cool slightly, serve warm.

Show complete recipe