Name: Medieval Apple Tart
Yield: 4 to 6 portions
Ingredients: 1 cup sugar; 2 cups (4 sticks) unsalted butter, plus extra for greasing the pan; 6 medium-size tart apples, peeled, cored, and thinly sliced; Approximately 6 tablespoons Grand Marnier or Calvados; 12 phyllo leaves, fresh or thoroughly defrosted

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This light, tender, and flaky version of a regional French croustade is made with thinly sliced apples and Grand Marnier. Serve it warm with a dollop of Crème Fraîche.

Ingredients

12 phyllo leaves, fresh or thoroughly defrosted
2 cups (4 sticks) unsalted butter, plus extra for greasing the pan</

Dessert
Vegetarian

Method

Unwrap the phyllo sheets and cover them with a damp towel for 10 minutes. Melt the butter in a saucepan over low heat.
Preheat the oven to 425°F.
Using a pastry brush, lightly butter a 14-inch baking pan. Lay a phyllo sheet on the pan. Rememb

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Ingredients

Method

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