12 phyllo leaves, fresh or thoroughly defrosted
2 c unsalted butter
1 c sugar, divided
approx 6 T Grand Marnier or Calvados, divided
6 medium size tart apples, peeled, cored and thinly sliced
Unwrap the phyllo sheets and cover them with a damp towel for 10 min. Melt butter in a saucepan over low heat. Preheat oven to 425 ° F . Using a pastry brush, lightly butter a 14″ baking pan. Lay a phyllo sheet on the pan. Remember to re-cover the unused phyllo with the damp towel each time. Brush the phyllo with some of the melted butter, and sprinkle with 1 T sugar and 1 t Grand Marnier. Repeat using 5 more phyllo leaves. Arrange the apples in the center of the top sheet of phyllo in a circular mound about 6″ in diameter. Brush them with butter and sprinkle with some sugar and Grand Marnier. Stack 6 or more phyllo sheets on top of the apples, repeating the buttering and sprinkling with sugar and Grand Marnier. The top (12th) sheet of phyllo should only be buttered. Trim off the corners of the phyllo sheets so you have a large round, about 8″ 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 rack of the oven and bake until golden, 30 – 40 min. If the pastry becomes too brown before this time, cover it loosely with aluminum foil. Serve the tart immediately with a dollop of Crème Fraîche, or reheat gently before serving. From the Silver Palate Cookbook.
Tagged: Pastries & Pies