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Ingredient
Pastis gascon
Introduce
Chef :
Santy CoyPastis gascon
This French apple tart is amazingly crisp on the outside (the result of the caster sugar between the filo layers,) and wonderfully soft and boozy inside.
You can make it a day in advance and reheat before serving.
Ingredient
Food ration :
Serves 6 servingsCooking time :
1 hour 40 minutes
100 g
sultanas
1 tbsp
lemon juice
80 g
caster sugar
60 ml
Armagnac
17 sheets
filo pastries
125 g
unsalted butter, melted
Cooking instructions
* Step 1
Heat the oven to 180C (170C fan)/375F/ gas 5 and put a rack in the lower third of the oven.
* Step 2
Use a little melted butter to grease the base and sides of a 26cm x 4cm tart tin with a removable base.
* Step 3
Cut a 42cm x 6cm strip of baking paper and lay it in the base of the tin so it hangs over the edges on each side (you’ll use this to lift out the tart later).
* Step 4
In a medium bowl, toss all the filling ingredients.
* Step 5
Put the filo sheets under a slightly damp, clean cloth to stop them drying out, then brush one sheet with some of the melted butter and sprinkle with a teaspoon and a half of sugar.
* Step 6
Transfer to the tin, pressing the sheet into the base and sides so it fits snugly; let any excess hang over the sides.
* Step 7
Repeat this process with eight more sheets of filo, rotating them slightly when you press them into the tin, so the excess hangs out at a different angle.
* Step 8
Fill the filo case evenly with the apple mix, then fold over the excess filo to cover the edges of the tart.
* Step 9
Take another sheet of filo, brush with melted butter and sprinkle with a teaspoon and a half of sugar.
* Step 10
Roughly scrunch it up like a tissue, then arrange on top of the exposed apples.
* Step 11
Repeat with the remaining seven sheets of filo, to cover the apples, building height as you go.
* Step 12
Brush with the remaining unsalted butter.
* Step 13
Put the tin on an oven tray and bake for an hour and 15 minutes, turning once halfway, until well browned and caramelised; if it colours too quickly, turn down the heat to 170C (160C fan)/350F/gas 4 halfway through baking.
* Step 14
Immediately release and remove the sides of the tin and, using the baking paper “sling”, carefully lift and slide the pastis on to a platter and serve hot or warm with the double cream alongside.
* Step 15
Enjoy…
* Step 16
* Step 17
If you’re making the pastis a day in advance, it can be reheated: unmould back on to the lined baking tray and bake at 190C (180C fan)/390F/ gas 6 for 10-12 minutes. ¿``
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