Light Apple Pear Tart

Goodbye winter! In your honor dishonor I bid you farewell with this light and easy Apple Pear Tart. What makes this tart light is using store-bought phyllo dough in place of traditional pastry crust. If you’re anything like me you love the crust on any pastry. I am partial to puffy pastry for is wonderful buttery texture but the amount of butter involved is sinful (for good reason.) Replacing puff pastry, pie or tart dough with phyllo cuts the guilt without losing the delight of a yummy and flaky crust. Not one to forgo dessert, this apple pear tart fulfilled my sweet tooth without the added guilt. Enjoy with greek yogurt or frozen yogurt.

Apple Pear Tart 1

Light Apple Pear Tart
Prep time:
Cook time:
Total time:
Serves: 6
  • 15 sheets phyllo dough (thawed as per package instructions)
  • 2 granny smith apples
  • 1 pink lady apple
  • 2 D’Anjou Pears
  • 2 tablespoons sugar in the raw
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Butter flavored cooking spray
  • 1 lemon
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon melted butter
  1. Preheat oven to 400 placing rack in top most position. Line a baking sheet with parchment paper.
  2. Squeeze juice of half the lemon in a large bowl of cold water. Peel, core and thinly slice apples and pears, placing each in lemon water.
  3. Strain apples and pears and place in clean dry mixing bowl.
  4. Season fruit with sugar, cinnamon, nutmeg, vanilla and melted butter and juice of remaining lemon. Toss to combine.
  5. Place 15 sheets of phyllo dough on plastic wrap. Cover with another sheet of plastic wrap followed by a damp cloth.
  6. Remove 1 sheet of phyllo and place on a flat work surface. Spray with cooking spray. Repeat process until you have a stack of 5 sheets of phyllo. Cover remaining phyllo to prevent drying.
  7. Use a pizza cutter or paring knife to slice the stack in half. Place each half on lined baking sheet.
  8. Arrange apples and pears in two to three even layers. Sprinkle fruit with a little raw sugar.
  9. Gently fold sides of phyllo to form a rectangle. Lightly spray edges.
  10. Repeat this process until you have 6 individual tarts.
  11. Bake for 15 minutes turning once.
Refrigerate remaining fruit mixture and enjoy as a light treat or freeze to bake at a later date.


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  • Reply
    Marie Young
    March 29, 2014 at 4:10 AM

    I would find this as I’m trying to cut back on the sweets…. #thinking.

    • Reply
      M J
      March 30, 2014 at 1:42 AM

      It’s really light. The phyllo dough crust and less sugar makes it pretty much guilt free. Go ahead and indulge. I am a sweets junkie and this was so good and not even 200 calories a serving.

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