Filo Apple Tart

Name: Filo Apple Tart
Ingredients: 8 sheets filo dough; 5 apples; Salted butter; Vanilla sugar; 5 tablespoons Calvados; Salted caramel sauce; 1 tablespoon orange blossom water

Venante Azerot @cook_17618485

Filo Apple Tart

Venante Azerot @cook_17618485

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Ingredients

8 sheetsfilo dough
5apples
Salted butter
Vanilla sugar
5 tablespoonsCalvados
Salted caramel sauce
1 tablespoonorange blossom water

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Steps

1

The day before, cut the apples into quarters and sauté them for a few minutes in salted butter. Sprinkle the apples with vanilla sugar. Add 1 tablespoon of orange blossom water and 5 tablespoons of Calvados. Gently stir, turn off the heat, and transfer the apples to a bowl. Let cool, then refrigerate.
2

The next day, melt 1 1/2 tablespoons (20 grams) of butter. Lightly grease a tart pan, then lay 2 sheets of filo dough horizontally, letting the edges hang over the sides. Using a pastry brush, gently brush with melted butter. Place 2 more sheets of filo vertically and brush again with melted butter. Spread the well-drained apple quarters evenly over the crust.
3

Take the remaining 4 sheets of filo, gently crumple them, and arrange them over the apples so they are completely covered. Use scissors to trim the edges, then gently lift the edges of the filo to form a decorative rosette. Brush the entire tart delicately with melted butter, then sprinkle with vanilla sugar.
4

Bake at 350°F (180°C) for 35 minutes, until the tart is golden. Watch carefully to avoid burning the filo.
5

Remove from the oven and drizzle with 1 tablespoon of Calvados. Let cool, then gently drizzle with salted caramel sauce. Enjoy!