MEDIEVAL APPLE TART (SILVER PALATE)
I adopted this from the Silver Palate Cookbook and added it to our Thanksgiving Menu. It's a flaky version of a French croustade made with thinly sliced apples and Grand Marnier and served warm with Creme Fraiche.
Provided by miss_treated1
Categories Tarts
Time 1h10m
Yield 4-6 portions, 6 serving(s)
Number Of Ingredients 6
Steps:
- 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 oer to 425°F.
- Using a pastry brush, lightly butter a 14-inche baking pan. Lay a phyllo sheet on the pan. Remember to re-cover the unused phyllo with a damp towel each time. Brush the phyllo with some of the melted butter and sprinkle with 1 tablespoon of the sugar and 1 teaspoon of the Grand Marnier. Repeat using 5 more phyllo leaves.
- Arrange the apples in the center of the top sheet of phyllo in a circular mount about 6 inches in diameter. Brush them with butter and sprinkle with some sugar and Grand Marnier.
- Stack 6 more phyllo sheets on top of the apples, repeating and buttering and sprinkling with sugar and Grand Marnier. The top (twelfth) sheet of phyllo should only be buttered.
- Trim off the corners of the phyllo sheets so you have a large round about 8 inches in diameter. Turn up the edges of the phyllo and pinch lightly to seal. Be tidy but don't work too long on this; the tart should look rustic.
- Set the pan on the center of the oven and bake until golden, 30-40 minutes. If the pastry becomes too brown before this time, cover it loosely with aluminum foil.
- Serve the tart immediately or reheat gently before serving.
- Serve with a dollop of Creme Fraiche.
Nutrition Facts : Calories 856.9, Fat 63.9, SaturatedFat 39.5, Cholesterol 162.7, Sodium 193.2, Carbohydrate 72.4, Fiber 4, Sugar 47.8, Protein 3.7
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