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Yield: 8–12 servings

Deliciously layered, this phyllo tart is a unique way to enjoy stone fruits. It offers a delicate crunch that pairs perfectly with the juiciness of the fruit filling. A must-try for a summer dessert!

Ingredients

5 cups - Mixed stone fruit (peaches, nectarines, plums, and/or apricots), sliced ½" thick
2 - Zest and juice of medium lemons, divided
1½ cups (300 g) - Granulated sugar, divided
2 Tbsp - Cornstarch
1 Tbsp. plus 2 tsp. - Vanilla bean paste or vanilla extract, divided
1¾ tsp - Kosher salt, divided
1 - Large egg yolk
8 oz. - Cream cheese, room temperature
3 Tbsp. - All-purpose flour
½ tsp. - Ground cinnamon
10 sheets - Fresh phyllo pastry or frozen, thawed
6 Tbsp. (or more) - Unsalted butter, melted
¼ cup - Apricot jam
- (Optional) Vanilla ice cream or whipped cream

Step 1 Set your oven rack in the center and preheat to 350°F. In a large bowl, gently toss together those juicy stone fruits, half the lemon zest and juice, ½ cup of sugar, cornstarch, 1 Tbsp. vanilla, and ¾ tsp. kosher salt. Let it all mingle for about 10 to 30 minutes.
Step 2 While the fruits do their thing, in a medium bowl, mix the egg yolk, softened cream cheese, ¼ cup sugar, flour, ½ tsp. kosher salt, the rest of the lemon zest and juice, and 2 tsp. vanilla until it's all smooth and creamy.
Step 3 Then, in a small bowl, mix together the remaining ¾ cup sugar with the ground cinnamon and the rest of the kosher salt.
Step 4 Now, work quickly to keep the phyllo sheets from drying out. Place one sheet down the center of a parchment-lined baking sheet and brush it with the melted butter. Sprinkle on a bit of the cinnamon sugar mix. Continue layering and crisscrossing each new sheet until you've used up seven of them, forming a circle.
Step 5 Slice the remaining three phyllo sheets in half, so you get six shorter rectangles. Lay one rectangle over the center and repeat the butter-brush and sugar-sprinkle routine until all six are stacked.
Step 6 Spread the cream cheese mixture over those phyllo sheets. Using a slotted spoon or just your hands, pile the fruit mixture on top, ditching any excess liquid. Fold the outer edges of the phyllo over the fruit, making sure to ruffle and pleat as needed. Slather the outer edges with the remaining butter.
Step 7 Pop the tart in the oven, making sure to rotate the pan halfway through, and bake until the crust is golden and the fruit is tender, around 50-60 minutes. Transfer the pan to a cooling rack.
Step 8 In another small bowl, combine apricot jam and 2 Tbsp. water until smooth. Brush this mixture over the warm fruit. Allow the tart to cool before cutting and if you're feeling indulgent, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

5 cups - Mixed stone fruit (peaches, nectarines, plums, and/or apricots), sliced ½" thick
2 - Zest and juice of medium lemons, divided
1½ cups (300 g) - Granulated sugar, divided
2 Tbsp - Cornstarch
1 Tbsp. plus 2 tsp. - Vanilla bean paste or vanilla extract, divided
1¾ tsp - Kosher salt, divided
1 - Large egg yolk
8 oz. - Cream cheese, room temperature
3 Tbsp. - All-purpose flour
½ tsp. - Ground cinnamon
10 sheets - Fresh phyllo pastry or frozen, thawed
6 Tbsp. (or more) - Unsalted butter, melted
¼ cup - Apricot jam
- (Optional) Vanilla ice cream or whipped cream