Professor Butter Beard’s Apple, Almond and Golden Raisin Phyllo Tart
10-12 sheets Phyllo pastry, defrosted overnight in the refrigerator
1 cup golden raisins, soaked overnight in water or apple cider
1 cup slivered almonds, toasted
2 large apples, preferably tart
1 tsp ground cinnamon
Juice of one lemon
¼ cup milk
2 tsp cornstarch
1 large egg
1 tsp vanilla paste
2 Tbsp honey
8 ounces Greek yogurt
½ tsp fine sea salt
4 Tbsp unsalted butter, melted
Turbinado sugar to sprinkle before baking
1) The night before, defrost one package of frozen phyllo dough in the refrigerator and soak one cup of golden raisins in enough water (or apple cider) to cover.
2) When ready to bake, preheat your oven to 350 degrees and place a baking sheet on the center rack to also preheat.
3) Toast the almond slices until shiny and aromatic. Set aside to cool slightly.
4) Drain the raisins and slice your apples into ¼” slices. In a medium bowl, toss the apples and raisins with the cinnamon and lemon juice. Set aside.
5) In another medium bowl, whisk together the milk and cornstarch to dissolve. Add the egg, vanilla paste, honey, yogurt and sea salt and whisk to combine. Set aside.
6) Melt the butter and have at the ready. Lightly butter a ceramic baking dish – either a tart pan or pie dish. Carefully unroll the phyllo pastry and brush the top sheet with butter. Lay the sheet in the pan leaving a 3” overhang. Do the same with 9-11 more sheets, working your way around the baking dish and slightly pressing them into the shape of the pan.
7) Sprinkle ¾ of the toasted almonds over the base of the phyllo-lined pan. Give the apples and raisins one more toss and then add over the almonds. Pour the custard over the fruit and sprinkle the remaining almonds over the top. Fold the overhanging phyllo sheets over the filling. Lightly brush the exposed phyllo with the last of the melted butter and sprinkle turbinado sugar over the top of the tart.
8) Bake on the preheated baking sheet for 45-50 minutes, rotating halfway through, until the phyllo is brown and crisp, and the filling has slightly puffed. Remove from the oven and cool on wire rack at least one hour before serving.
