The day before you intend to eat the tart, make the Armagnac syrup. Put the sugar into a pan with 150ml water, stir over a medium heat until the sugar has dissolved, then bring to the boil. Draw off the heat and stir in the Armagnac and vanilla essence. Leave to cool. Peel and core the apples, then slice very thinly. Set aside 4 tablespoons of syrup and pour the rest over the apples, turning the slices gently. Cover with a cloth and leave at room temperature overnight. Next day, brush a 25cm tart tin with butter. To prevent the filo pastry drying out as you work, pile up the sheets, cover with a sheet of greaseproof paper and lay a tea towel wrung out in cold water over the paper. Put a metal baking sheet in the oven and pre-heat it to 200C/400F/gas 6. Take the first sheet of filo, brush lightly with butter, fold in half and lay in the tin, one corner inwards so that it covers about one third of the base with the ends trailing over the side. Do the same with a second sheet, laying it at right angles to the first. Repeat with a further 6 sheets of filo (making 8 in all so far), gently pressing them down so that they line the tin. Take a 9th sheet, brush with butter and lay it over the entire base, without folding. Now fill the tart with slices of apple, making sure that they lie flat. Spoon over 2-3 tablespoons of their soaking syrup. Flip the trailing ends of filo over to cover the filling, smoothing them down nicely but still leaving an inch or so hanging over the edge. Brush another sheet of filo with butter, fold in half and lay it over the top. Trim off the edges close to the tin with a sharp knife or a pair of scissors. Time for a bit of artistry. Taking a sheet of filo at a time (no need for butter here). Scrunch it up gently in your hands, then lay it on top of the tart so that it balloons up in crumpled waves, covering about one fifth of the surface. Repeat with another 4 sheets. To finish with a casual looking arrangement of elegantly scrumpled filo covering the entire tart. Dip the brush in melted butter and flick it over the pastry. Dont try to brush on the butter or youll flatten those chic waves. Set the tart on the hot baking sheet (this gives an instant blast of heat to the underside so that it cooks more crisply) and bake for 15 minutes, then reduce the heat to 180C/350F/gas 4 and bake for a further 30 minutes (cover loosely with foil if it threatens to burn). As soon as it comes out of the oven, brush with the reserved Armagnac syrup. Work lightly so as not to crack the filo, but be generous and use it all up. Serve warm (it can be reheated briefly in the oven).
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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