Medieval Apple Tart (Silver Palate)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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