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Flaky Apple Tart Recipe

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This recipe for Flaky Apple Tart, by , is from The Boyd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jane Boyd

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs apples (granny smith or delicious)
cup sugar
lb phyllo dough
1 stick melted butter
t cinnamon
powdered sugar

Directions:
Directions:
Soak Apples:
Peel, core and thinly slice the apples into a large bowl. Sprinkle with 1 T sugar to draw out the excess liquid. Marinate for at least 2 hours. Drain well just before assembling the tart.

Line Pan with Phyllo:
Brush a 14" pizza pan with melted butter. Lay phyllo under a slightly damp tea towel to keep the dough from drying out. Cover the pizza pan with a pastry leaf. Arrange 9 or 10 leaves around the pan with with half of each leaf extending beyond the pizza pan. Sprinkle/brush each leaf lightly with butter as they are layered.

Fill and Bake:
Place drained apples on the center of the pan and sprinkle with the remaining cup sugar and the cinnamon. Sprinkle 2 or 3 additional pastry leaves with butter, fold in half and lay on top of the apples. Fold extending pastry leaves up onto the top of the pie and sprinkle with butter. The tart should now be completely enclosed. Brush with butter.
Fold the remaining pastry sheets in half and cut into 2" wide strips. Brush the strips with melted butter and twist or roll each strip. Place them on top of the tart in an attractive pattern. Traditionally, the tart resembles a blooming flower. Drizzle remaining butter on top and sprinkle with powdered sugar. This can now be refrigerated for 2-3 hours before baking if needed.
Bake in a 375 oven for 20 minutes, then lower the heat to 325 and bake for 15-20 minutes longer. Serve warm or cold. Sprinkle with powdered sugar before serving.

 

 

 

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