I purchased some Phylo dough a little while ago and had been meaning to make something with it for some time. I saw some beautiful Golden Delicious and Granny Smith Apples at the grocery the other day, so here we have a Rustic Apple Tart.
The Phylo came out beautifully flaky and buttery. The tartness of the apples comes through wonderfully and the tart is just slightly sweet, just sweet enough.
1 Granny Smith Apple
(Peeled, cored, thinly sliced then the slices halved)
1/2-cup brown sugar
3/4 cup granulated sugar
1 vanilla bean (scored down side then scraped)
1 tsp. vanilla extract
1 tsp. lemon juice
Pinch salt
1 1/2 tsp. cinnamon
1 tsp. Chinese Five Spice
1 egg (optional)
Mix all ingredients, except the egg, in a bowl and set aside for at least 15 minutes so flavors can meld together.
Separate layers of Phylo dough, brush with butter, and layer about five sheets on a greased baking sheet.
Spoon apple mixture into center of dough.
Fold in corner of dough and continue around folding each section onto the previous section.
Brush the outside with butter, I also brushed the outside with a little beaten egg, and then also sprinkled with a bit of sugar.
2 comments:
heck yeah - this looks great. i sometimes make apple tarts using some golden delicious, some granny smith, then some smaller/softer heirloom varieties. the softer ones melt down really nicely, and then contrast a bit with the still-a-little-firm goldens/granny smiths. funn.
Hello Simone, I came to your blog to thank you for the comment on Tao, and then I discovered this delicious filo dough apple tart! I can't wait to be back in Paris to try it!!! It must be close to puff pastry I gather ...
Yes, you're right, bichons are very cute and smart.
Tao is doing well in Amsterdam, I hear.
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