Silver Palate Cookbook | Original Medieval Apple Tart Recipe
Don’t have the correct size of pain for making this apple tart recipe? We do! Just stay at our little Saugatuck bed and breakfast. Let us do all the cooking and baking. No mess, no pan.
Iconic Silver Palate Cookbook Recipe | Medieval French Apple Tart Recipe
“Don’t sit under the apple tree with anyone else but me.”
~ The Andrews Sisters, 1940
We’ve made a tradition of this Medieval Apple Tart recipe, taught to us by a Frenchwoman, Madame Bouchard of Villeneuve-sur-Lot. Whenever we bake it, we are reminded of that afternoon in Madame Bouchard’s country kitchen. She stretched and rolled her fresh strudel dough by hand while her husband peeled the apples. Later, while the tart baked, we share an Armagnac. We’ve substituted phyllo pastry for the strudel, but the result is just as delicious.
Lucky for us, we live in the Fruit Belt of Michigan where apples are abundant and delicious! One of our favorite places to pick apples Michigan is Crane Orchards in Fennville. Right now, Macintosh, Gala, and Golden Supreme are available for u-pick. Honey Crisp are available to pick on Thursday, September 17.
This light, tender, and flaky version of a regional French croustade is made with thinly sliced apples and Grand Marnier. Serve it warm with a dollop of Crème Fraîche.
12 phyllo leaves, fresh or thoroughly defrosted
2 cups (4 sticks) unsalted butter, plus extra for greasing the pan
1 cup sugar
Approximately 6 tablespoons Grand Marnier or Calvados
6 medium-size tart apples, peeled, cored, and thinly sliced
- Unwrap the phyllo sheets and cover them with a damp towel for 10 minutes. Melt the butter in a saucepan over low heat.
- Preheat the oven to 425 °F .
- Using a pastry brush, lightly butter a 14-inch baking pan. Lay a phyllo sheet 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 the 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 some sugar and Grand Marnier.
- Stack 6 or more phyllo sheets 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 up the edges of the phyllo and pinch lightly to seal. Be tidy, but don’t work too long on this; the tart should look rustic.
- Set the pan on the center rack of the oven and bake until golden, 30 to 40 minutes. If the pastry becomes too brown before this time, cover it loosely with aluminum foil.
- Serve the tart immediately, or reheat gently before serving.