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Apple Strudel Tart

Apple Strudel Tart Related:   desserts & sweets, Europe, kid-friendly, pareve, Rosh Hashanah, Sukkot, vegetarian

Prep time: 20 mins

Cook time: 1 hour

Yield: 8-10 servings

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Strudel is typically made by layering rectangular sheets of filo brushed with oil or butter. The filling is then placed on one side and rolled into a log. I discovered the method in this recipe while perusing the English translation of a French pastry cookbook, Patisserie: Mastering the Fundamentals of French Pastry (Rizzoli 2013). The tart method takes a little more time than the rolls, but the presentation is more impressive. This tart is best eaten the day it is made, but can be rewarmed the second day.

Ingredients

  • 1 pound filo dough (13-x-18-inch sheets), thawed according to package directions
  • 4 large granny smith apples
  • 4 tablespoons sugar, divided
  • 2 tablespoons Grand Marnier, other liquor
  • ¼ cup canola oil
  • 1 tablespoon confectioners’ sugar

Preparation

  • Preheat oven to 350 degrees. Place an 8-inch tart pan with a removable bottom on top of a cookie sheet without edges and set aside.
  • Peel and core the apples and then halve and slice into thin slices. Place into a medium bowl. Add 3 tablespoons of the sugar and the Grand Marnier, and toss to coat, separating the apple slices as you mix them.
  • Unroll the thawed filo and use a scissors to cut the stack of sheets in half, into 9-x-13-inch rectangles. Place the remaining one tablespoon of sugar into a small bowl. Dip a pastry brush into the oil and brush the top of one rectangle. Scoop up a heaping ¼ teaspoon of sugar and sprinkle on top of the dough. Place the sheet into the tart pan and cover about half of the bottom and allow the filo to drape over the side. Gently press the filo into the corners of the tart pan.
  • Repeat with the second sheet of filo (brush and sprinkle with sugar) and drape that sheet about 2 inches to the right, covering more of the bottom of the pan. Continue clockwise, adding the prepared sheets, draping each one over the previous sheet about 2 inches to the right and allowing a generous overhang. Continue until you have draped 12 sheets over the pan and the pan bottom is covered.
  • Use your hands to lift the apples from the bowl, allowing any liquid to drip off and remain in the bowl and place into the tart pan. Use your hands to lift up the filo overhang and wrap up over the apples and press down. Brush the top with some oil. Take another filo sheet, brush with oil and place in the middle of the pan to cover the hole in the center where you can see the apples and scrunch the dough to create folds. Repeat with another sheet to create more folds on top. Brush the top with some oil and then sift the confectioners’ sugar on top.
  • Bake for 1 hour, or until the top is golden. Remove from the oven and place on a cooling rack for 10 minutes. Use oven mitts to help you lift the pan bottom out of the sides and place on the cooling rack. Carefully slide the tart off the pan bottom and onto the cooling rack. This ensures that the bottom does not get soggy. Serve warm or at room temperature.

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