Pastis Gascon - My Great British Baking Show Recipe Challenge

Peel, core, and cut 8 Fuji apples into 2-3 mm slices.

Add 100 grams of castor sugar to the apples.

Squeeze and add 2 teaspoons of lemon juice to the apples.

Add 3 tablespoons of apple juice to the mixture.

Mix the apples with the sugar and juices, then cover with plastic wrap and let marinate for 1 hour.

After 1 hour, stir the apples and cover again, letting them sit for another hour.

After 2 hours total, drain the apples in a colander over a bowl to catch the juices.

Unroll the filo pastry and brush the top sheet with melted butter.

Sprinkle 1 teaspoon of sugar on the buttered filo sheet and lay it into a pie tin, sugar side up, pressing it into the base and sides, allowing excess to hang over.

Brush a second sheet of filo with butter, sprinkle with sugar, and lay it at an angle to the first sheet.

Repeat the process until there are 5 sheets of pastry in the pie tin.

Arrange the drained apple slices in a line in the pie tin.

Fold the excess pastry from the top two filo sheets over the apples to encase them.

Trim the rest of the excess pastry with scissors and lightly scrunch the trimmings, placing them on top of the tart.

Brush the remaining two sheets of filo with butter, sprinkle with sugar, and scrunch into ruffles to cover the tart.

Bake the tart at 190°C (375°F) for 10 minutes, then reduce the temperature to 180°C (355°F) and bake for an additional 30-35 minutes.

While the tart is baking, take the reserved apple juice and reduce it in a small pan over medium heat until it thickens to a syrup, about 2 tablespoons.

Equipment Needed

Spice Level:

Dietary

Allergens