Croustade (Apple Filo Tart)
8 People
240 Cals
Croustade (Apple Filo Tart)
8 People
240 Cals
About the recipe
A Light, Healthy French Apple Dessert, this Croustade (Apple Filo Tart) is the recipe to bookmark. Delicate, flaky and beautifully fragrant, it’s everything you love about a classic apple tart — made healthier, lighter and effortlessly elegant.I use naturally sweet apples like Pink Lady or Golden Delicious, thinly sliced and tossed with a hint of lemon and a drizzle of maple syrup for gentle sweetness. Wrapped in crisp layers of filo pastry and brushed with a touch of olive oil (or butter), the tart bakes to a golden, whisper-light finish that feels indulgent without the heaviness.This is the perfect dessert when you want something heart-healthy, easy to prepare and absolutely delicious. Serve it warm or cold with a spoonful of Greek yoghurt and you’ve got a naturally sweet, wholesome dessert that never fails to impress.
Nutrition Per Serving
240
Calories
8g
Fat
1g
Saturates
24g
Sugars
111mg
Salt
2g
Protein
41g
Carbs
4g
Fibre
Ingredients
Switch measurement units
- 1 kg pink lady apples peeled
- 1 lemon zest and juice
- 2 tablespoon maple syrup
- 180 g filo pastry about half a pack
- 60 g raw caster sugar for scattering over the pastry
- 60 ml Light flavoured olive oil for brushing or melted butter
Method
- HALVE and quarter the apples, then slice thinly into a bowl.
- ADD the lemon zest and juice add the maple syrup and mix through.
- PREHEAT your oven to 180°C fan forced.
- LINE A 25cm round baking pie dish with baking paper so it hangs over the edges.
- LINE the tart dish with 8 sheets of filo pastry, brushing each layer of filo with olive oil and scattering with 1 teaspoon of sugar onto each sheet. Make sure to allow enough excess to overhang over the sides of the dish.
- ARRANGE the apple slices into the lined pastry dish. then fold in the excess filo to cover the edges of the tart.
- BRUSH the remaining 4 filo pastry sheets with olive oil and sprinkle each with a teaspoon of sugar. Lightly scrunch up the pastry and place over the apples until they are all covered.
- BAKE for 25 minutes until golden. Cover lightly with foil and continue to cook for a further 10 - 15 minutes.
- COOL SLIGHTLY before serving with Greek yoghurt.
Sprinkle with icing sugar before serving
