How to Make a Croustade
An apple croustade, with its armagnac-doused filling and jagged phyllo crown is an impressive addition to the table. The top crust is formed from gathered and bunched sheets of phyllo arranged on top. Make sure to work with one sheet of phyllo dough at a time, and keep the rest covered by a damp towel to prevent the dough from drying out. See our step-by-step instructions for the rest of the process below.
Brush 1 sheet of phyllo dough with melted butter and sprinkle with 1 tsp. sugar. Fit into a greased 10″ Springform pan, allowing the corners of the dough to hang over the edges.
Repeat step 1 using 3 more sheets phyllo, laying each sheet at a 45° angle from the last. Spread the cooked apples over the dough in an even layer.
Cut 3 sheets of phyllo dough 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 each crimped piece on top of the tart.
Repeat with the remaining quartered sheets of phyllo dough until the top of the tart is covered. Drizzle with the remaining butter and bake.