Tourtière périgourdine aux pommes

Name: Tourtière périgourdine aux pommes
Total time: 60 min
Yield: Serves 6
Cuisine: Périgord
Ingredients: 8 sheets phyllo dough (or 2 thin sheets puff pastry); 5 Golden Delicious apples (800 g / 1¾ lb), peeled and thinly sliced; 100 g (3½ oz) melted unsalted butter; 80 g (⅓ cup) granulated sugar; 4 tablespoons Armagnac; 1 packet vanilla sugar (7.5 g / 2 tsp); 1 tbsp orange blossom water

Périgord apple tourtière (flaky apple pie)

⏱ 60 minServes 6Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

8 sheetsphyllo doughor 2 thin sheets puff pastry
5Golden Delicious apples800 g / 1¾ lb), peeled and thinly sliced
100 g (3½ oz)melted unsalted butter
80 g (3 oz)superfine sugar
4 tbsparmagnac
1 packetvanilla sugar7.5 g
1 tbsporange blossom water

8 sheets phyllo dough or 2 thin sheets puff pastry
5 Golden Delicious apples 800 g / 1¾ lb), peeled and thinly sliced
100 g (3½ oz) melted unsalted butter
80 g (3 oz) superfine sugar
4 tbsp armagnac
1 packet vanilla sugar 7.5 g
1 tbsp orange blossom water

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 tart pan (28 cm / 11 in)

1 pastry brush (4 cm / 1½ in wide)

1 bowl (24 cm / 9½ in) for the apples

1 roll of parchment paper

Oven

03 — Method

Toss the apples with the Armagnac, vanilla sugar and orange blossom water and let macerate for 30 minutes, stirring now and then.
Preheat the oven to 180°C (350°F) convection. Line the tart pan with lightly buttered parchment.
Lay a sheet of phyllo in the pan with plenty of overhang and brush with melted butter. Layer 3 more buttered sheets on top, crisscrossing them.
Spread the apples and their juice over the pastry, keeping back 2 tablespoons of juice for glazing.
Cover with the remaining sheets, buttering each one, then fold in the overhang, crumpling it loosely into ruffles.
Sprinkle with sugar and bake for 35 minutes at 180°C (350°F) until golden and crisp; watch that the ruffles don't brown too fast.
Drizzle with the reserved juice as soon as it comes out of the oven and let cool for 15 minutes before serving.