Malaysian Madness Courtesy Of: Johnathan Ho, Seaquam Secondary Malaysian Madness 8 servings 3 Tbsp Unsalted butter 6 Golden delicious apples, peeled and cored, cut into wedges, then halved 1 Can of peaches, drained 2 Tbsp Vanilla extract 3 Tbsp Sugar 1/4 cup Amaretto Pastry 8 sheets Phyllo 6 Tbsp Unsalted butter, melted and warm 2/3 cup Confectioner's sugar, sifted 1/2 cup Sliced almonds Warm butter in a large pan over medium heat. Add the apples, vanilla and sugar and cook, stirring constantly, until the apples are lightly caramelized, 7 to 10 minutes. Lower the heat, cover the pan and cook 5 minutes more, until apples are almost cooked through.

Add peaches and Amaretto and mix well. Remove from heat let stand. May be refrigerated for up to 12 hours Preheat oven to 400 Degrees F. Centre rack in oven, place a 10 inch tart ring on non stick baking sheet.

Brush top sheet of phyllo with butter, dust with confectioner's sugar, and left sheet off rack. Crumple dough and press into ring. Sprinkle with almonds. Repeat 3 times until you have four buttered, sugared almond sprinkled sheets of phyllo in the ring Spoon apples and peaches into centre of croustade, leaving half inch border. Prepare phyllo as before and lay over apples. Bake in oven for 12 to 15 minutes or until lightly brown. Remove from oven and using blowtorch caramelize the icing sugar. Sprinkle this layer with almonds. Repeat this step two more times.

Butter the last sheet of phyllo crumple to make crown. Place on top of croustade and dust heavily with confectioner's sugar. Return tart to oven and bake for 10 to 15 minutes. Remove and caramelize the last layer, Let stand, remove ring, and serve warm.