Apple Croustade (Flaky Apple Tart)

  • Serves

    serves 6

Flaky Apple Tart
Flaky Apple Tart

Crisp, paper-thin sheets of phyllo dough wrap and crown tender, brandied apples in this classic French tart.

Crisp, paper-thin sheets of phyllo dough wrap and crown tender brandied apples in this classic French tart. See our tips on forming the crust »


  • 10 tbsp. unsalted butter, plus more for greasing
  • 12 cup plus 4 tsp. granulated sugar
  • 14 tsp. kosher salt
  • 6 sweet apples, such as Gala or Golden Delicious, peeled, cored, and cut into wedges
  • 13 cup Armagnac or another brandy
  • 7 sheets phyllo dough, defrosted if frozen


Step 1

Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add 1⁄2 cup granulated sugar, salt, and apples; cook, stirring occasionally, until apples are slightly caramelized, about 20 minutes. Pull pan from heat and add armagnac; carefully ignite with a match. Return to heat and cook until flames subside and liquid is reduced by half, about 3 minutes; let cool.

Step 2

Assemble and bake the tart: Heat oven to 425°. Grease a 10" springform pan with butter; set aside. Melt remaining butter in a 1-qt. saucepan; keep warm. Lay 1 sheet phyllo on a work surface; brush with some melted butter and sprinkle with 1 tsp. granulated sugar. Fit into prepared pan, allowing corners of dough to hang over edges. Repeat using 3 more sheets phyllo, laying each sheet at a 45° turn from the last. Spread apples over dough in an even layer. Cut remaining sheets of phyllo in quarters, and, working with 1 piece at a time, pinch at the center and flip over, so that the corners are pulled together and facing up; place over top of tart. Repeat with remaining pieces phyllo until top of tart is covered. Drizzle with remaining melted butter; bake until golden and crisp, about 30 minutes. Let tart cool completely in pan, then unmold and transfer to a serving platter.

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