I haven't tried this recipe yet, but the photo and the recipe in the
LA Times today (yes, another LA Times recipe - they do get a few
things right :-) looked so good that I'm itching to make it this
weekend. I had never heard of a "croustade," but the photo and recipe
in the Times looked for all the world like a "deconstructed" apple pie
on steroids. If I can pull this off and have it look half as cool (and
taste half as good as it looks), I am going to be seriously jazzed.

Then again, I don't get out much <g>

@@@@@ Now You're Cooking! Export Format

Apple And Calvados Croustade

desserts

1 stick plus 2 tablespoons butter, divided
6 black arkansas or rome apples; peeled, cored, 1/3 slices
1 moist, plump vanilla bean
1/4 cup sugar
1/3 cup calvados
8 sheets filo dough
1/2 cup powdered sugar (or more, as needed)
1/3 cup sliced almonds, divided

The recipe is traditional from Gascony, hence the Armagnac, but
Calvados, the apple brandy from Normandy, is also wonderful. Feel free
to use the traditional Armagnac, if you prefer. Be sure to use a large
enough skillet (13 inches is perfect) so the apples caramelize
properly.

1. Melt 4 tablespoons (one-half stick) of butter in a large skillet
over medium heat. Place the apple slices in a bowl. Cut the vanilla
bean lengthwise in half and, using the tip of a small knife, scrape
the seeds over the apples and drop the pod on top. When the butter is
foamy, add the apples with the vanilla and the sugar and cook,
stirring very gently but frequently, until the apples are lightly
caramelized and soft, about 15 to 20 minutes. Add the Calvados and,
using a long match and standing well back, set it aflame. When the
flames subside, turn the apples over in the Calvados; when the flames
have died out and the Calvados has reduced to a glaze, transfer the
apples to a bowl and allow them to cool to room temperature.

2. Center a rack in the oven and heat it to 350 degrees. Place a
10-inch tart ring on a baking sheet lined with a silicon mat or
parchment. Melt the remaining 6 tablespoons butter and set it aside.
Unfold the filo dough on your work surface and cover it with a damp
towel.

3. Remove the top sheet of filo (re-cover the remaining sheets), brush
it lightly with butter, and dust it with powdered sugar shaken from a
fine-mesh strainer. Gently and loosely crumple the dough into a circle
and lay it into the pastry ring. Sprinkle it with about one-fifth of
the almonds. Repeat this procedure three more times, until you have
four buttered, sugared and almond-sprinkled sheets of filo layered in
the ring. Do not press them together -- let them keep some height.

4. Spoon the apples into the center of the croustade, leaving a 1-inch
border bare. Working as you did before, butter, sugar and crumple a
sheet of filo, fitting it over the apples. Sprinkle this layer with
the remaining almonds, and cover this with another crumpled sheet of
buttered and sugared filo. Do a little styling and draping; arrange
the filo so it looks good.

5. Slide the croustade into the oven and bake for about 10 to 12
minutes, watching the top of the tart carefully to make certain it
doesn't brown too much. The top should be just lightly browned. Remove
the croustade from the oven.

6. Increase the oven temperature to 400 degrees. Butter and sugar
another sheet of filo, loosely crumple it and place it on the last
layer to make a light, airy crown. Bake the tart for 5 to 10 minutes,
or until lightly browned, then remove it from the oven again.

7. Butter the last sheet of filo and, once again, crumple it to make a
crown. Place it on top of the croustade and dust it heavily with the
remaining powdered sugar. Return the tart to the oven and bake until
the top layer caramelizes evenly, about 5 to 10 minutes. Check the
progress of the sugar frequently because it can go from brown to
burned in a flash. Pull the croustade from the oven as soon as the top
is a golden caramel color and allow it to cool for 5 to 10 minutes.

8. To serve, lift off the tart ring and, using two large, wide metal
spatulas, transfer the croustade to a serving plate. Serve the tart
warm or at room temperature the day it is made, with crème fraîche,
whipped cream (or even better, crème fraîche lightened with whipped
cream) or vanilla ice cream.

Contributor: LA Times

Yield: 8 servings

Preparation Time: 1 hour, 5 minutes

(Page with the photo:
http://www.latimes.com/features/food...k=leftnav-food )

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

On Wed, 12 Dec 2007 20:00:56 -0800, Terry Pulliam Burd
> wrote:

>Calvados


Damn that recipe looked good.... but I haven't seen a serious recipe
with Calvados that I haven't liked yet. LOL

--
See return address to reply by email
remove the smiley face first

"Terry Pulliam Burd" > wrote in message
...
>I haven't tried this recipe yet, but the photo and the recipe in the
> LA Times today (yes, another LA Times recipe - they do get a few
> things right :-) looked so good that I'm itching to make it this
> weekend. I had never heard of a "croustade," but the photo and recipe
> in the Times looked for all the world like a "deconstructed" apple pie
> on steroids. If I can pull this off and have it look half as cool (and
> taste half as good as it looks), I am going to be seriously jazzed.
>
snip

I think it is the same thing that we have been doing with pie dough for the
last 5-10 years (you'll still see it on some cooking shows) -- roll the
dough out into a rough circle, place filling in the middle, fold the
remaining dough inward and somewhat over the filling, leaving the center of
the filling exposed. Bake as usual. This works for fruit fillings.
Janet

On Dec 12, 10:00 pm, Terry Pulliam Burd >
wrote:
> I haven't tried this recipe yet, but the photo and the recipe in the
> LA Times today (yes, another LA Times recipe - they do get a few
> things right :-) looked so good that I'm itching to make it this
> weekend. I had never heard of a "croustade," but the photo and recipe
> in the Times looked for all the world like a "deconstructed" apple pie
> on steroids. If I can pull this off and have it look half as cool (and
> taste half as good as it looks), I am going to be seriously jazzed.
>
> Then again, I don't get out much <g>
>
> @@@@@ Now You're Cooking! Export Format
>
> Apple And Calvados Croustade
>
> desserts
>
> 1 stick plus 2 tablespoons butter, divided
> 6 black arkansas or rome apples; peeled, cored, 1/3 slices
> 1 moist, plump vanilla bean
> 1/4 cup sugar
> 1/3 cup calvados
> 8 sheets filo dough
> 1/2 cup powdered sugar (or more, as needed)
> 1/3 cup sliced almonds, divided
>
> The recipe is traditional from Gascony, hence the Armagnac, but
> Calvados, the apple brandy from Normandy, is also wonderful. Feel free
> to use the traditional Armagnac, if you prefer. Be sure to use a large
> enough skillet (13 inches is perfect) so the apples caramelize
> properly.
>
> 1. Melt 4 tablespoons (one-half stick) of butter in a large skillet
> over medium heat. Place the apple slices in a bowl. Cut the vanilla
> bean lengthwise in half and, using the tip of a small knife, scrape
> the seeds over the apples and drop the pod on top. When the butter is
> foamy, add the apples with the vanilla and the sugar and cook,
> stirring very gently but frequently, until the apples are lightly
> caramelized and soft, about 15 to 20 minutes. Add the Calvados and,
> using a long match and standing well back, set it aflame. When the
> flames subside, turn the apples over in the Calvados; when the flames
> have died out and the Calvados has reduced to a glaze, transfer the
> apples to a bowl and allow them to cool to room temperature.
>
> 2. Center a rack in the oven and heat it to 350 degrees. Place a
> 10-inch tart ring on a baking sheet lined with a silicon mat or
> parchment. Melt the remaining 6 tablespoons butter and set it aside.
> Unfold the filo dough on your work surface and cover it with a damp
> towel.
>
> 3. Remove the top sheet of filo (re-cover the remaining sheets), brush
> it lightly with butter, and dust it with powdered sugar shaken from a
> fine-mesh strainer. Gently and loosely crumple the dough into a circle
> and lay it into the pastry ring. Sprinkle it with about one-fifth of
> the almonds. Repeat this procedure three more times, until you have
> four buttered, sugared and almond-sprinkled sheets of filo layered in
> the ring. Do not press them together -- let them keep some height.
>
> 4. Spoon the apples into the center of the croustade, leaving a 1-inch
> border bare. Working as you did before, butter, sugar and crumple a
> sheet of filo, fitting it over the apples. Sprinkle this layer with
> the remaining almonds, and cover this with another crumpled sheet of
> buttered and sugared filo. Do a little styling and draping; arrange
> the filo so it looks good.
>
> 5. Slide the croustade into the oven and bake for about 10 to 12
> minutes, watching the top of the tart carefully to make certain it
> doesn't brown too much. The top should be just lightly browned. Remove
> the croustade from the oven.
>
> 6. Increase the oven temperature to 400 degrees. Butter and sugar
> another sheet of filo, loosely crumple it and place it on the last
> layer to make a light, airy crown. Bake the tart for 5 to 10 minutes,
> or until lightly browned, then remove it from the oven again.
>
> 7. Butter the last sheet of filo and, once again, crumple it to make a
> crown. Place it on top of the croustade and dust it heavily with the
> remaining powdered sugar. Return the tart to the oven and bake until
> the top layer caramelizes evenly, about 5 to 10 minutes. Check the
> progress of the sugar frequently because it can go from brown to
> burned in a flash. Pull the croustade from the oven as soon as the top
> is a golden caramel color and allow it to cool for 5 to 10 minutes.
>
> 8. To serve, lift off the tart ring and, using two large, wide metal
> spatulas, transfer the croustade to a serving plate. Serve the tart
> warm or at room temperature the day it is made, with crème fraîche,
> whipped cream (or even better, crème fraîche lightened with whipped
> cream) or vanilla ice cream.
>
> Contributor: LA Times
>
> Yield: 8 servings
>
> Preparation Time: 1 hour, 5 minutes
>
> (Page with the photo:http://www.latimes.com/features/food...k=leftnav-food)
>
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"

Terry, what would you use for the 10-inch "tart ring?" The ring molds
I have are too narrow for a phyllo layer with apples in the center
leaving a border of phyllo - and the directions say to "remove the
tart ring."

I have flan pans and tart pans with removable bottoms - d'you think
those would work? I can see why this should end up right side up
without being turned over to dislodge it from the pan.

N.

On Dec 12, 10:00 pm, Terry Pulliam Burd >
wrote:
> I haven't tried this recipe yet, but the photo and the recipe in the
> LA Times today (yes, another LA Times recipe - they do get a few
> things right :-) looked so good that I'm itching to make it this
> weekend. I had never heard of a "croustade," but the photo and recipe
> in the Times looked for all the world like a "deconstructed" apple pie
> on steroids. If I can pull this off and have it look half as cool (and
> taste half as good as it looks), I am going to be seriously jazzed.
>
> Then again, I don't get out much <g>
>
> @@@@@ Now You're Cooking! Export Format
>
> Apple And Calvados Croustade
>
> desserts
>
> 1 stick plus 2 tablespoons butter, divided
> 6 black arkansas or rome apples; peeled, cored, 1/3 slices
> 1 moist, plump vanilla bean
> 1/4 cup sugar
> 1/3 cup calvados
> 8 sheets filo dough
> 1/2 cup powdered sugar (or more, as needed)
> 1/3 cup sliced almonds, divided
>
> The recipe is traditional from Gascony, hence the Armagnac, but
> Calvados, the apple brandy from Normandy, is also wonderful. Feel free
> to use the traditional Armagnac, if you prefer. Be sure to use a large
> enough skillet (13 inches is perfect) so the apples caramelize
> properly.
>
> 1. Melt 4 tablespoons (one-half stick) of butter in a large skillet
> over medium heat. Place the apple slices in a bowl. Cut the vanilla
> bean lengthwise in half and, using the tip of a small knife, scrape
> the seeds over the apples and drop the pod on top. When the butter is
> foamy, add the apples with the vanilla and the sugar and cook,
> stirring very gently but frequently, until the apples are lightly
> caramelized and soft, about 15 to 20 minutes. Add the Calvados and,
> using a long match and standing well back, set it aflame. When the
> flames subside, turn the apples over in the Calvados; when the flames
> have died out and the Calvados has reduced to a glaze, transfer the
> apples to a bowl and allow them to cool to room temperature.
>
> 2. Center a rack in the oven and heat it to 350 degrees. Place a
> 10-inch tart ring on a baking sheet lined with a silicon mat or
> parchment. Melt the remaining 6 tablespoons butter and set it aside.
> Unfold the filo dough on your work surface and cover it with a damp
> towel.
>
> 3. Remove the top sheet of filo (re-cover the remaining sheets), brush
> it lightly with butter, and dust it with powdered sugar shaken from a
> fine-mesh strainer. Gently and loosely crumple the dough into a circle
> and lay it into the pastry ring. Sprinkle it with about one-fifth of
> the almonds. Repeat this procedure three more times, until you have
> four buttered, sugared and almond-sprinkled sheets of filo layered in
> the ring. Do not press them together -- let them keep some height.
>
> 4. Spoon the apples into the center of the croustade, leaving a 1-inch
> border bare. Working as you did before, butter, sugar and crumple a
> sheet of filo, fitting it over the apples. Sprinkle this layer with
> the remaining almonds, and cover this with another crumpled sheet of
> buttered and sugared filo. Do a little styling and draping; arrange
> the filo so it looks good.
>
> 5. Slide the croustade into the oven and bake for about 10 to 12
> minutes, watching the top of the tart carefully to make certain it
> doesn't brown too much. The top should be just lightly browned. Remove
> the croustade from the oven.
>
> 6. Increase the oven temperature to 400 degrees. Butter and sugar
> another sheet of filo, loosely crumple it and place it on the last
> layer to make a light, airy crown. Bake the tart for 5 to 10 minutes,
> or until lightly browned, then remove it from the oven again.
>
> 7. Butter the last sheet of filo and, once again, crumple it to make a
> crown. Place it on top of the croustade and dust it heavily with the
> remaining powdered sugar. Return the tart to the oven and bake until
> the top layer caramelizes evenly, about 5 to 10 minutes. Check the
> progress of the sugar frequently because it can go from brown to
> burned in a flash. Pull the croustade from the oven as soon as the top
> is a golden caramel color and allow it to cool for 5 to 10 minutes.
>
> 8. To serve, lift off the tart ring and, using two large, wide metal
> spatulas, transfer the croustade to a serving plate. Serve the tart
> warm or at room temperature the day it is made, with crème fraîche,
> whipped cream (or even better, crème fraîche lightened with whipped
> cream) or vanilla ice cream.
>
> Contributor: LA Times
>
> Yield: 8 servings
>
> Preparation Time: 1 hour, 5 minutes
>
> (Page with the photo:http://www.latimes.com/features/food...k=leftnav-food)
>
> Terry"Squeaks"PulliamBurd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"

Terry, I made this yesterday - pretty successful. I ended up using my
square angel-food cake pan and I piled the phyllo around the center
tube. I lightly greased the pan (the directions didn't say to grease
the pan but I'm glad I did).

Here are my notes: first, you can't take a 14" x 9" sheet of phyllo
and crumple it around a 10-inch ring. You need 2 or 3 sheets for each
layer (I used 3). Second, there were way too many apples, especially
if you follow the directions and leave a 1" border on the inside and
outside both. Four apples would have been enough. Third, the sugar
and apples made too much juice for the brandy to ignite - it was too
diluted. But it cooked down beautifully to a nice, thick glaze. Also,
my vanilla bean was a little puny, so I added about a teaspoon of
vanilla extract to the apples, after the brandy. I'm saving the
leftover apples to top ice cream. The taste is incredible.

I made it yesterday and brought it to work today and it is still
crispy where it should be. I thought it would get all soggy, but it
didn't. (I didn't cover it overnight.)

Thanks for posting the recipe - definitely a keeper. If I were
serving this at home, I would warm the leftover apples and serve them
alongside in case someone wanted to spoon some over their serving.

N.

On Mon, 17 Dec 2007 06:39:13 -0800 (PST), Nancy2
> fired up random neurons and synapses to
opine:

>Terry, I made this yesterday - pretty successful. I ended up using my
>square angel-food cake pan and I piled the phyllo around the center
>tube. I lightly greased the pan (the directions didn't say to grease
>the pan but I'm glad I did).

<snip suggestions, duly noted>

Nancy, thank you for the post. I've been trying to get to this recipe
ever since I posted it. Between work and Christmas insanity, I just
haven't gotten around to it. In fact, the cooking/baking factor around
here has been about zip, as my [law] office goes into end-of-year mode
and my boss decided that it'd be a fun time to make a motion for a
preliminary injunction that makes my eyes bleed just thinking about
it. However, I am saving your suggestions for a more calm and peaceful
New Year (or wishful thinking thereof).

I am so glad it turned out well thanks to your inherent cooking
intuitiveness!

Do you think that too much "juice" was a good thing and cooking it
down was is better than cutting the apples and sugar back? Even given
a nice, fat vanilla bean, would you recommend adding that extra
teaspoon of vanilla extract?

>Thanks for posting the recipe - definitely a keeper. If I were
>serving this at home, I would warm the leftover apples and serve them
>alongside in case someone wanted to spoon some over their serving.

So, don't cut back on the apples? And you're welcome.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"