Flaky Apple Tart (Apple Croustade)

By stancec44

Crisp, paper-thin sheets of phyllo dough wrap and crown tender brandied apples in this classic French tart.

Tips on forming the Croustade:
Brush 1 sheet of phyllo dough with melted butter and sprinkle with 1 tsp. sugar. Fit into a greased 10″ Springform pan, allowing the corners of the dough to hang over the edges.
Repeat step 1 using 3 more sheets phyllo, laying each sheet at a 45° angle from the last. Spread the cooked apples over the dough in an even layer.
Cut 3 sheets of phyllo dough 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 each crimped piece on top of the tart.
Repeat with the remaining quartered sheets of phyllo dough until the top of the tart is covered. Drizzle with the remaining butter and bake.

Ingredients

• 10 tbsp. unsalted butter, plus more for greasing
• 1 ⁄2 cup plus 4 tsp. granulated sugar
• 1 ⁄4 tsp. kosher salt
• 6 sweet apples, such as Gala or Golden Delicious, peeled, cored, and cut into wedges
• 1 ⁄3 cup Armagnac or another brandy
• 7 sheets phyllo dough, defrosted if frozen

Preparation

Step 1

Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add 1⁄2 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 30 minutes. Let tart cool completely in pan, then unmold and transfer to a serving platter.