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Recipe · Gascony
Croustade aux pommes du Gers
Gers apple and Armagnac filo tart
⏱ 75 minServes 8Medium385 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
6 sheetsphyllo dough
5Golden Delicious apples
100 g (3½ oz)melted butter
150 g (5 oz)sugar
50 ml (3½ tbsp)armagnac
1 teaspooncinnamon- Powdered sugar
- 6 sheets phyllo dough
- 5 Golden Delicious apples
- 100 g (3½ oz) melted butter
- 150 g (5 oz) sugar
- 50 ml (3½ tbsp) armagnac
- 1 teaspoon cinnamon
- Powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the apples and cut into thin wedges.
- Sauté them in a skillet with 30 g (2 tbsp) butter and 50 g (¼ cup) sugar for 5 minutes.
- Pour in the Armagnac and flambé, then add the cinnamon.
- Butter a tart pan with 30 g (2 tbsp) melted butter.
- Lay 2 filo sheets crosswise and brush with butter.
- Add 2 more sheets, butter them, then the last 2.
- Spread the apples in the center.
- Fold the overhanging sheets over the apples, scrunching them.
- Butter the top and sprinkle with the remaining sugar.
- Bake for 30 minutes at 200°C (400°F) until golden and crisp.
- Dust with powdered sugar and serve warm with a little flambéed Armagnac.
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