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
SILVER PALATE SOUR CREAM APPLE PIE
Categories Dairy Fruit Dessert Bake Apple Fall Sour Cream Parade Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.
- 2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.
- 3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.
- 4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.
- 5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.
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