Apple Tart in Phyllo

• 5 apples, 3 1/2 to 4 pounds, peeled, cored, quartered and thinly sliced
• 1/2 pound dried cranberries and/or dried cherries
• 1 cup coarsely chopped pecans
• 2 teaspoons cinnamon
• 2 tablespoons lemon juice
• 6 tablespoons sugar
• 4 teaspoons grated lemon rind
• 1/2 cup finely cut candied ginger
• 2 tablespoons flour
• 16 sheets phyllo
• 3 tablespoons unsalted butter
• 1 tablespoon canola or corn oil

1. Heat oven to 400 degrees.
2. Combine apples, dried fruits, pecans, cinnamon, lemon juice, sugar, lemon rind, candied ginger and flour in a bowl and mix well.
3. Unwrap phyllo and cover with wax paper and damp towel.
4. Keep covered when not in use to prevent drying out.
5. Heat butter and add oil.
6. Using some of the butter mixture, lightly grease a baking pan, about 12 inches by 18 inches.
7. (The pan can be as large as the sheets of phyllo, and brands differ in size.
8. If they are too large for the pan, trim them.)
9. Arrange 1 sheet of phyllo on bottom of pan and brush lightly with butter mixture.
10. Repeat, buttering between sheets, using 8 sheets in all.
11. Spread apple filling evenly over phyllo and top with another sheet, brushing lightly with butter.
12. Repeat, butter each sheet, using 8 sheets in all, brushing the top sheet with butter.
13. Cut phyllo all the way through into 12 rectangles.
14. Bake in lower third of the oven for 25 minutes; reduce heat to 350 degrees and continue baking 25 minutes longer, until top is brown.
15. Cool.
16. Serve at room temperature.

apples, cranberries, pecans, cinnamon, lemon juice, sugar, lemon rind, candied ginger, flour, phyllo, unsalted butter, corn oil

Taken from cooking.nytimes.com/recipes/1658 (may not work)