The tourtière is a delicious pastry with apples and Armagnac. This is a regional speciality created in the 19th century.
The recipe :
For the paste :
500g of flour
1 teaspoon of salt
1 glass of water
2 teaspoons of oil
1 tablespoon of Armagnac
2 eggs
For the filling:
2 nice apples Golden or Reinette
100g of vanillia sugar
1 coffee cup of Armagnac
2 tablespoons of oil
Mix the ingredients for the paste in a salad bowl and knead for 20 minutes in order to have a homogeneous paste, not sticky and allow to settle for 3 hours.
Cover a big table with a white sheet. Put flour on the paste and your hands. Put the paste in the middle of the table, use a rolling pin for 2 or 3 times. Then begin stretching it by pulling it delicately from all sides with your outstreched fingers under the paste. it must be very thin like cigarette paper with no hole if possible.
As the outer rim will be thicker, cut it off with scissors. After few minutes of drying, oil on the paste with a brush and 2 teaspoons of oil. Sprinkle 100g of vanilia sugar also.
Begin by cutting 6 circles the size of your cake tin, plus some small peaces.
Prepare the garnish by mixing slices of apples, the rest of the vanilia sugar and the Armagnac.
Warm up the oven to 200°C. Oil the cake tin and put 3 circles of paste on top of each other and the filling on top. Cover with 3 other circles of paste and arrange small part of paste on the top resembling flower petal.
Put in the oven for 35 minutes.
Enjoy it warm with a glass of sweet white wine of the region!.
