Pastis gascon is a superfine puff pastry dessert, inherited from the 8th century Moors while en route through Gascony to Poitiers, but it is now considered to be native dish of Gascony, and as such, must be made with Armagnac. It you love dishes with filo pastry, then this will truly treat your tastebuds to a new level of delight, albeit that this is a rather labor-intensive exercise.
This recipe will make two cakes, each serving 6 people.
Pastis gascon
3 eggs
1 cup/250ml cold water
Pinch of salt
9 cups/ 1kg flour
1 cup/ 250g butter, melted
6 tbsp/ 100g sugar
4 applies or 10 plums, sliced
3½ tbsp Armagnac
Prepare a pastry from the eggs, water, salt and flour. Shape it into a ball, cover with lightly oiled plastic wrap, and leave in the refrigerator overnight.
Place a cloth on a table measuring 6½ ‘ (2m), sprinkle with flour, and carefully stretch the pastry over the entire surface. Brush it with butter and sprinkle with sugar. Trim the edges. Fold into three lengthwise, brushing each layer with butter and sprinkling with sugar. Then fold crosswise and cut into four squares. Place some of the fruit on each and sprinkle with some Armagnac. Cover with a second square.
Bake at 430ºF/220ºC for about 10 minutes until golden brown, then flambé with Armagnac.
