The Armagnac Tourtière recipe by Julien Castets
The Tourtière is a specialty from the Landes region, known by all the local grandmothers who know their way around the oven. Its dough is rolled out by hand, as thin as cigarette paper, and then folded into flaky layers. Adding apples or prunes to bring out fruitiness is common, but the tourtière is often served as is, flavored after baking with a young Armagnac.
Thanks to la Pâtisserie Castets at Villeneuve de Marsan
Dough preparation : 40’ / Dough rolling out : 15’ /Cooking : 45’ (th. 6 – 180)
– 500 g flour
– 1 egg
– 1 pinch liquid salt (in a glass, pour water and fill to the brim with 1cm of oil)
– 125g butter
– 200g sugar
– 1/2 glass flavoring(armagnac)
– 1 to 2 thinly sliced apples
In an oven dish, mix and knee the dough ingredients until the dough is soft, smooth and non-sticky.
Make it into a ball and work it for 30min to soften it. Let it rest in the fridge for at least an hour, after you covered it in oil to prevent it from drying.
Roll out the dough on a large white cloth, stretch it with the tip of your fingers and make sure you go from the center out. The dough is ready when it’s cigarette paper-thin and fully covers a table for 8 people.
Let dry for 10 minutes, sprinkle with sugar, melted butter and armagnac.
Fold the dough in 3 lengthwise guiding yourself with the cloth.
Cut 2 circles slightly larger than the buttered oven dish, put one circle (3 layers) at the bottom of the dish and add the apples (2), cover with the other circle.
Crumple the upper layer and sprinkle with sugar, melted butter and Armagnac. Bake in the oven for 45 minutes.
As soon as the tourtière is out of the oven, brush the top with Armagnac.
Thanks to la Pâtisserie Castets to Villeneuve de Marsan
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