1 package phyllo dough
1 tsp nutmeg
1/4 cup sugar
2 tbsps flour
1 tbsp cinnamon
2 tsps butter
Take your phyllo dough out and start to thaw.
Peel and slice apples, set aside in large bowl
Mix sugar, cinnamon, nutmeg and flour. Pour over apples, toss together well.
Take mostly thawed phyllo dough and roll out a bit, maybe so it's about an inch wider on all sides. It gets sticky, so roll on the parchment you plan to bake on so you don't have to pick it up and move it to a baking sheet.
When it's rolled lightly, place apples down middle of dough. Pile about two or three inches high.
Cut chunks of the butter and tuck them into the apples.
Wet your fingers lightly and pull up the sides to fold in both sides of the tart, overlap the dough slightly to form a seal down the length of the tart. Pinch the ends up. Use a fork or knife to add tiny air holes to the top of your tart.
Bake for 30 min at 350 degrees.