• 3 medium apples, peeled, cored and thinly sliced (I used Honeycrisp, but it’s also fun to mix up the apples and use one Golden Delicious and 2 Granny Smith, for example)
• 1 pint of fresh raspberries, rinsed
• 1/4 cup sugar
• 2 teaspoon lemon juice
• 8 sheets phyllo dough (14-inch by 9-inch sheets)
• butter-flavored cooking spray
• cinnamon for sprinkling
Preheat oven to 375 degrees. Toss apples slices and raspberries in a medium bowl with sugar and lemon juice. Meanwhile, remove eight sheets of phyllo dough from the pack. Lay the phyllo sheets on a clean work surface. Removing one sheet at a time and covering the remainder with plastic wrap or a damp paper towel, spray each sheet with butter-flavored cooking spray (I used Crisco spray), then lay sheet in a 9-inch pie dish, with the extra dough hanging over the edge. Repeat with remaining sheets, forming a circular pattern.
Add in the mixture of apple and raspberries, then bring up the sides of the dough and fold in, leaving a gap in the center. Spray with butter-flavored spray. Sprinkle cinnamon over the whole tart.
Bake for 30 minutes, until the crust is golden brown.
I have to confess that my enemy in the kitchen is phyllo dough. It ripped, tore, made holes, and basically drove me crazy, so if you end up using 16 sheets instead of 8, join the club. I’ve been avoiding phyllo dough all year because it always seems to defeat me, but in 2012 I vow to get the upper hand!
Do you have any food or cooking goals for the New Year?