Apple tart with cheese and phyllo dough is a dessert that combines the freshness of fruit with the light and crispy texture of phyllo dough. This dish has its roots in European culinary tradition, especially in countries like Greece and Turkey, where phyllo dough is widely used. In Latin America, this preparation can be found under different names or variations, although the combination of apple and cheese is common in various homemade and pastry recipes. For example, in Mexico and Argentina, tarts or empanadas that incorporate fruits and soft cheeses are often prepared, although phyllo dough is not as common, so this dessert represents a fusion of traditional and contemporary techniques and flavors.
Additionally, phyllo dough is known in other Latin American regions and around the world for its versatility. In countries like Chile and Colombia, apple desserts are highly appreciated, and although shortcrust or pastry dough is often used, phyllo dough provides a lighter and crispier option. This tart, therefore, is a tribute to delicacy and simplicity at the same time, ideal for those looking for a sweet dish that is not heavy.
How to Make Apple Tart with Cheese and Phyllo Dough
To begin, place 2 sheets of phyllo dough in the center of a 9-inch tart pan, letting the edges overhang.
Lightly brush with butter to give it a golden touch and prevent it from drying out.
Repeat this process two more times to get several layers of well-buttered phyllo dough.
Spread a layer of raspberry jam on the bottom of the dough to add sweetness and contrast.
In a bowl, whisk together the low-fat ricotta cheese, 3 tablespoons of granulated sugar, the lemon zest, and the egg until you get a homogeneous mixture.
Pour this mixture over the jam in the pan.
In another bowl, mix the sliced apples with the remaining granulated sugar and ground cinnamon to flavor and sweeten the fruit.
Distribute the apples evenly over the cheese layer.
Carefully roll and crumble the overhanging edges of the phyllo dough, then tuck them into the pan to form a border that holds the filling.
Bake the tart at 375°F (190°C) for 45 to 55 minutes, or until the apples are tender and the cheese is set and lightly golden.
Once baked, let it cool to room temperature so it sets.
Refrigerate before serving to improve the texture and flavor.
Serve warm or cold, according to your preference, and enjoy this delicious dessert that combines the crispiness of the phyllo dough, the smoothness of the cheese, and the freshness of the apple.
