A speciality of the Gers, Toulouse and Couserans regions, apple croustade is made from a jumble of apples stretched in thin layers on puff pastry and browned with melted butter. While this pastry may seem difficult to make, Cyril Lignac lends us a helping hand with his easy-to-make apple croustade recipe!
Ingredients for Cyril Lignac’s apple croustade recipe for one person
3 apples that stand up well to cooking (Elstar, Pink Lady or Royal Gala, for example)
12 sheets filo pastry
5 cl Armagnac
50 g melted butter (10 grams extra to reserve for later)
50 g caster sugar (additional 10 grams to be reserved for later)
Preparation of this typical South-West dessert
Preheat oven to 190°C.
Peel and slice the apples. Marinate them in a dish with Armagnac.
Brush the filo pastry sheets with butter and sprinkle with sugar. Arrange 6 sheets of filo pastry one on top of the other in a tart tin or circle.
Place the apple slices on top, followed by the remaining 6 filo pastry sheets. Remove the excess pastry and arrange it on the tart. Sprinkle with sugar and add a few cubes of butter. Bake for 30 minutes.
Once cooked, leave your Cyril Lignac apple crumble to cool before unmolding and serving. Bon appétit!