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Recipe Name: Apple And Armagnac Filo Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

225 Gram(s) Granulated or caster sugar
150 Armagnac or brandy
1 Teaspoon(s) Natural vanilla essence
900 Gram(s) Ripe Golden Delicious
apples peeled cored and
thinly sliced
100 Gram(s) Unsalted butter, melted
15 Sheets filo pastry
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. Don't try to brush on the butter or you'll 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). Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 172
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 26.9mg
Sodium: 4mg
Potassium: 152.4mg
Carbohydrates: 20.1g
Fiber: 3.5g
Sugar: 14.9g
Protein: <1g

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