Medieval Apple Tart
|Phyllo sheets||12 (Fresh Or Thoroughly Defrosted)|
|Sweet butter||1 Pound (4 Sticks)|
|Granulated sugar||1 Cup (16 tbs)|
|Grand marnier/Calvados||6 Tablespoon (Adjust Quantity As Needed)|
|Tart apples||6 Medium, peeled, cored and thinly sliced|
Unwrap the phyllo leaves and cover them with a damp towel for 10 minutes.
Melt the butter.
Preheat oven to 425Â°F.
Using a pastry brush, lightly butter a 14-inch baking pan.
Lay a phyllo leaf on the pan.
Remember to re-cover the unused phyllo with the 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 Grand Marnier.
Repeat, using 5 more phyllo leaves.
Arrange the apples in the center of the top sheet of phyllo in a circular mound about 6 inches in diameter.
Brush them with butter and sprinkle with sugar and Grand Marnier.
Stack 6 more leaves of phyllo on top of the apples, repeating the 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 the edges of the phyllo up and pinch lightly to seal.
Be tidy, but don't work too long on this; the tart should look rustic.
Set the tart on the middle rack of the oven and bake for 30 to 40 minutes, or until golden.
If pastry becomes too brown before this time, cover it loosely with foil.