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Apple Croustade

Apple Croustade
Apple Croustade
David Yoder

Today’s recipe feature is Apple Croustade. If you need a special dessert for a special occasion, look no further. Butter, sugar, apples, a bit of brandy and phyllo dough come together to create a delicious, flakey masterpiece your friends and family will truly enjoy. While there is a little bit of work to bring this dessert together, no one will be disappointed with the end result. Healthy and joyous eating!

Apple Croustade (Recipe courtesy Saveur.com)

Ingredients:

  • 10 tbsp. unsalted butter, plus more for greasing
  • ½ cup, plus 4 tsp. granulated sugar
  • ¼ tsp. kosher salt
  • 6 sweet apples, such as Gala or Golden Delicious, peeled, cored, and cut into wedges
  • ⅓ cup Armagnac or another brandy
  • 7 sheets phyllo dough, defrosted if frozen

Preparation:

Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add ½ cup granulated sugar, salt, and apples; cook, stirring occasionally, until apples are slightly caramelized, about 20 minutes. Pull pan from heat and add Armagnac; carefully ignite with a match. Return to heat and cook until flames subside and liquid is reduced by half, about 3 minutes; let cool.

Assemble and bake the tart: Heat oven to 425°. Grease a 10" springform pan with butter; set aside. Melt remaining butter in a 1-qt. saucepan; keep warm. Lay 1 sheet phyllo on a work surface; brush with some melted butter and sprinkle with 1 tsp. granulated sugar. Fit into prepared pan, allowing corners of dough to hang over edges. Repeat using 3 more sheets phyllo, laying each sheet at a 45° turn from the last. Spread apples over dough in an even layer. Cut remaining sheets of phyllo in quarters, and, working with 1 piece at a time, pinch at the center and flip over, so that the corners are pulled together and facing up; place over top of tart. Repeat with remaining pieces phyllo until top of tart is covered. Drizzle with remaining melted butter; bake until golden and crisp, about 15 to 30 minutes. Let tart cool completely in pan, then unmold and transfer to a serving platter. Serves six.