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Pastis gascon

Golden filo tart with a tender apple-prune heart
Perfumed with Armagnac, bright lemon, and sweet marzipan warmth
Crisp on top, creamy and rich inside, finished with crème fraîche

dessert ⏱ 115 min 540 kcal / portion 135.0 g carbs / portion (estimated) vegetarian glutenmilksoy 🔗 Original source

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Pastis gascon
v6 · rb0e705f985 20260727Z1751 89.6 ml armagnac 12 pieces filo pastry 80 g caster sugar 125 g butter 10 g icing sugar 180 g creme fraiche 🔥 heat oven to 180°C and prep tart tin 🌀 toss all filling ingredients 🍽 grease tart tin with melted butter and lay first filo layer with butter and sugar press remaining filo sheets into tart tin 🌀 fill filo case evenly with the apple mix 🌀 fold over excess filo to cover tart edges 🍽 scrunch and arrange filo layers on top and sprinkle with sugar 🔥 ⏱ 1 h bake until well browned and caramelised, 15 min; turn once halfway; if it colours too quickly, turn down heat to 170°C halfway through baking release and remove tin sides then lift tart using baking paper 🍽 pour over the armagnac dust with icing sugar 🍳 serve pastis hot or warm with creme fraiche alongside 🔥 ⏱ 10-12 min unmould back on to the lined baking tray and bake at 190°C 🍽 hold back the armagnac and icing sugar until ready to serve Pastis Gascon 🎉 400 g apple 50 g prune 70 g marzipan 1 tbsp lemon juice 3 tbsp caster sugar 60 ml 6 pieces 62 g 20 g 6 pieces filo pastry 62 g butter 60 g caster sugar 5 g icing sugar 30 ml armagnac 5 g icing sugar 180 g creme fraiche
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Preparation steps

  1. heat oven to 180°C and prep tart tin
  2. toss all filling ingredients
  3. grease tart tin with melted butter and lay first filo layer with butter and sugar
  4. press remaining filo sheets into tart tin
  5. fill filo case evenly with the apple mix
  6. fold over excess filo to cover tart edges
  7. scrunch and arrange filo layers on top and sprinkle with sugar
  8. bake until well browned and caramelised, about 1 hr 15 min; turn once halfway; if it colours too quickly, turn down heat to 170°C halfway through baking
  9. release and remove tin sides then lift tart using baking paper
  10. pour over the armagnac
  11. dust with icing sugar
  12. serve pastis hot or warm with creme fraiche alongside
  13. unmould back on to the lined baking tray and bake at 190°C for 10-12 minutes
  14. hold back the armagnac and icing sugar until ready to serve

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