Apple Strudel Tart

Here's the easiest prettiest tart ever - it is as good as the best pastry shop offering. A variation on this recipe is to make with all sorts of fruits, particularly Peaches and Pears.

Ingredients:

6 large apples, peeled and sliced

3/4 cup sugar

1 tbsp fresh lemon juice

1/2 cup dried cranberries/golden raisins - plumped and dried

1/2 tsp cinnamon

2 tbsp all-purpose flour

12 sheets of filo-dough

Finishing Touch - Confectioners' sugar for dusting

Method:

Generously spray a 10 inch deep-dish tart pan with a removeable bottom with non-stick cooking spray. Place it on a parchment paper-lined/silicone liner baking sheet.

Preheat oven to 375 f.

Prepare apples and toss in a large bowl with sugar,lemon juice,cranberries/raisins, cinnamon, and flour.

Brush pan with melted butter. Lay 1 sheet of filo on top and press into pan, allowing sides to drape over edge of pan. Brush with butter. Repeat with another 4 sheets of filo, buttering each one.

Spoon apples into tart pan, pressing gently. You should have enough apples to mound nicely(slightly over edge of pan). Fold in overlapped ends of filo into filling.

Brush 1 filo with melted butter and lay(buttered side up) on top of apples. Repeat with 1 more sheet of filo. Fold in overlap onto apples.

Cut remaining filo into circles, the size of tart pan. Brust each with melted butter and gently place on top of apples. Be sure to brush top layer with melted butter so that top browns.

Make small knife marks in filo through to fruit to allow steam to escape.

Place tart in oven on lowest oven rack. Reduce oven temperature to 350 f and bake until pastry puffs and fruit begins to produce juice 0 40 - 50 minutes.

Cool well.

Just before serving sift lightly with confectioners sugar(sorry, i always forgot to take a picture before serving - too excited to serve)

Serves