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Croustade (apple tart)
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Total Time:
1 hour 10 minutes
Gascon apple pie with ultra-thin "wedding veil" crust that stays fresh for days and can be easily reheated.
Ingredients:
  • 1 kg apples such as Golden Delicious or Chantecler
  • 100 ml armagnac
  • 55 g unsalted butter
  • 12 sheets of filo pastry (270g)
  • 115 g caster sugar plus extra for sprinkling
  • 1 teaspoon vanilla sugar or a few drops of vanilla extract
  • 1 lemon
  • 1 small sprig of fresh rosemary
Instructions:
  • Peel, core, and quarter the apples, then thinly slice and place them in a bowl. Pour the armagnac over them, cover, and refrigerate overnight. Preheat the oven to 190ºC/375ºF/gas 5. Melt the butter and use it to brush a 25cm round flan tin. Layer the pastry sheets in the tin, sprinkling sugar between each layer. Drain the apple slices, leaving some armagnac flavor, and mix with sugar, vanilla, lemon zest, and finely chopped rosemary. Distribute the apple mixture in the tin and top with the remaining pastry sheets, brushing with butter and sugar. Bake until golden, cover with foil, and bake until bubbling. Let it cool slightly before serving. Enjoy!

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