Medieval Apple Tart (Silver Palate)

Ingredients

• 12 phyllo pastry sheets (fresh or thoroughly defrosted)
• 2 cups unsalted butter, about 4 sticks, plus extra for greasing pan
• 1 cup sugar
• 6 tablespoons Grand Marnier
• 6 medium tart apples, peeled, cored and thinly sliced
• creme fraiche

Directions

1. 1

   Unwrap the phyllo sheets and cover them with a damp towel for 10 minutes. Melt the butter in a saucepan over low heat.

2. 2

   Preheat the oer to 425°F.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Serve the tart immediately or reheat gently before serving.

9. 9

   Serve with a dollop of Creme Fraiche.