Pastis gascon

dessert · ⏱ 115 min · 6 portions · 135.0 g carbs / portion · vegetarian · allergens: gluten, milk, soy

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
http://flowcooking.food/en-us/recipe/645/pastis-gascon/