- 6-8 red JOYA® apples, rinsed
- 2-3 phyllo pastry sheets
- 1–2 T butter, melted
- 50 g Flaked almonds, toasted
- 3 T brown sugar
- Icing sugar, for dusting
- Plain yoghurt, for serving
Preheat the oven to 180°C.
Thinly slice the apples, making sure they are more or less the same size so they cook evenly. Brush the phyllo pastry with melted butter and place snugly into a 23-cm greased tart case.
Working quickly, arrange the apple in layers on the phyllo pastry, sprinkling the toasted almonds and brown sugar between each layer.
Bake for 25–30 minutes, or until the apples are soft, but still have bit of a bite and the phyllo is golden. Remove from the oven, allow to cool for 5 minutes, then serve with a light dusting of icing sugar and the plain yoghurt.
Cook’s note: Leaving the skins on the apples increases dietary fi bre and gives the tart a lovely pink hue.