Thaw out the frozen phyllo dough sheets in the refrigerator the night before making this recipe. Then, take them out the next day when you are ready to make the apple tart. Or, let the phyllo dough sheets sit for 3-4 hours at room temperature the day of making the recipe. To prevent it from drying out, you can wrap the plastic-covered unopened phyllo dough in a slightly damp towel while resting at room temperature. Leftover phyllo sheets can be rolled up again and stored in the refrigerator for up to one week or can be placed in the freezer for up to 2 months.

Evenly slice the apples, about 1/4 inch in width each. Place them in a large bowl. Add the lemon zest and lemon juice to the bowl with the apples. Combine these ingredients.

In another bowl, combine the brown sugar or golden monk fruit, nutmeg, salt, cinnamon, and vanilla extract.

Melt the light butter and use it to evenly coat all ten of the phyllo sheets. Make sure that each phyllo sheet is buttered. Or, lightly spray each sheet with an oil spray. Stack the phyllo sheets one after the other and butter them as you go.

On the final sheet of phyllo dough, add the bowl with the sugar and spices combination and evenly spread it out. Then, place the apples next to each other horizontally. We had 3 rows of apples.

Combine the apricot jam and water in a bowl. Use it to brush on top of the apples.