This Apple and Prune Tart is my current obsession but it was a stroke of luck that the recipe came across my radar.
This show-stopping French dessert hails from Toulouse, where it’s known as pastis Gascon or a croustade. When I lived in France, I never came across it, but I learned of it while researching a travel client’s upcoming trip to France’s Gascony region. And, as I had just returned from witnessing the California Prune harvest firsthand, well, it felt right that I’d develop my own version.
As a California-born professional chef who loves crafting delicious, seasonal recipes, I’m always searching for inspired ideas, and this fits the bill.
Known for its flaky, crisp layers of pastry and a not-too-sweet prune and apple filling, this is the French answer to an American apple pie. But it’s even easier to make, thanks to store-bought phyllo dough.
This apple prune tart quickly overtaking my other holiday dessert go-tos and has been requested by my taste testers to be a part of the Thanksgiving spread!
Why You’ll Like This Apple Prune Tart Recipe
The natural sweetness of the prunes, combined with the tartness of apples, the richness of brandy, and the almond cream (frangipane), makes for a sweet treat perfect for the holidays. Prunes are integral to this dish, providing a depth of flavor and natural sweetness.
Here’s why you will love this dessert recipe:
- Flaky and crisp: The phyllo creates an irresistible, golden brown dough that is buttery.
- Natural Sweetness: Prunes add a natural, rich sweetness that balances the tartness of the apples.
- Make-Ahead: This prune tart can be prepared in advance and reheated, making it a great option for stress-free holiday meals.
- Easy Dough: Using store-bought phyllo dough means minimal effort and maximum results, creating a stunning European tart with less fuss.
- Perfect holiday treat: With flavors of apple, prune, and a hint of brandy, this tart recipe is a unique twist on the classic apple pie for the holiday table.
Ingredients to Make This Recipe
For the apple prune tart filling, you will need:
- 2 pounds (about 6) apples (use Granny Smith and Pink Lady for a sweet-tart combination)
- 12 to 14 pitted prunes, finely chopped
- Almond flour
- Vanilla bean paste
- Almond extract
- Pinch of kosher salt
- Juice of 1 lemon
- Brandy or cognac
- Lemon zest
- Orange flower water
For the crust, gather:
- Phyllo dough (store-bought for convenience)
- Melted butter
- Powdered sugar
How to Make This Recipe
Here are the five steps to make this tart:
Prepare the baking pan: Heat the oven to 350°F and grease the inside of a 9-inch springform pan, then line it with parchment paper.
Make the apple prune filling: In a large mixing bowl, combine the apples, chopped prunes, almond flour, sugar, vanilla bean paste, almond extract, lemon juice, and brandy.
Layer the phyllo dough: Brush a sheet of phyllo with melted butter, dust it with sugar, and then layer it into the pan.
Add the filling: Spoon the apple prune filling into the pastry shell and fold the excess phyllo.
Bake: Top with additional scrunched phyllo sheets, brushed with butter, and dusted with sugar. Bake until golden brown, then serve with creme fraiche, ice cream, or a drizzle of brandy.
Tips for Working with Phyllo Dough
People often tell us they’re intimidated by phyllo dough, but that doesn’t have to be true. First, this dessert is more forgiving than spanakopita or baklava because the vibe is deconstructed, so it’s no big deal if you tear a sheet. But also it’s easier if you follow these tips:
- Keep it moist: Cover the phyllo sheets with a damp cloth to prevent drying out while you work.
- Separate each layer: Right before you butter a layer, go ahead and slightly separate it from the layer below so that it’s easier to transfer once buttered.
- Brush lightly: Apply butter steadily but sparingly to avoid making the dough greasy.
- Layer for flakiness: Rotate each phyllo sheet for a perfectly flaky, golden-brown crust.
California Prunes Bring The Flavor!
I recently witnessed the California Prune harvest when I headed to Mitchell Ranch, one of the many family-owned farms growing prunes in the Golden State. French families brought the Pete d’Agen variety to California during the Gold Rush, and once it was grafted onto the local plum stock, the prune industry took off.
Today, California prunes are grown in orchards in the Sacramento and San Joaquin Valleys, where the sunny days and cool, breezy nights create the perfect conditions for cultivating the world’s best prunes. Did you know that California produces 99% of the prunes in the U.S. and 40% of the world’s supply? That’s a lot of prunes!
The prune harvest begins each August with mechanical shakers gently shaking the trees to drop perfectly ripe prune plums. From there, they’re whisked away to drying facilities where fresh plums into the sweet, chewy prunes we love.
But the best part? Prunes aren’t just a healthy snack but a game-changer in desserts. Packed with natural sweetness, they bring a rich, deep flavor to anything from cakes to energy bars, especially to this fabulous prune tart.
Frequently Asked Questions
To prepare a traditional Pastis Gascon, you will need the following ingredients:
Phyllo pastry: Typically, high-quality store-bought phyllo dough is used for its flaky texture.
Apples: Choose a mix of firm, tart apples and sweet apples that hold up well during baking, such as Granny Smith or Braeburn and Fuji or Pink Lady.
Prunes: Pitted prunes, which may be soaked in brand or another brandy to enhance their flavor.
Sugar: Granulated sugar to sweeten the filling.
Butter: Unsalted butter for dotting over the filling and adding richness.
Brandy (optional): Used to soak the prunes and add a traditional Gascon flavor.
Cinnamon or vanilla (optional): These spices can be added to the filling to complement the flavors of the fruits.
Follow these steps to make a Pastis Gascon Apple Prune Tart:
Arrange the fruits: Core and thinly slice the apples. Arrange the apple slices and prunes in a spiral pattern on the pastry, leaving a small border around the edge. If using, soak the prunes in Armagnac beforehand.
Add flavorings: Sprinkle the fruit with sugar and optional spices. Dot with small pieces of butter.
Make the Frangipane: Mix the ingredients together to make this quick take on traditional frangipane.
Prepare the Phyllo dough: Brush each sheet with melted butter and top with sugar.
Form the tart: Fold the edges of the pastry over the fruit then top with sheets of prepared and crumbled puf pastry.
Bake: Bake in a preheated oven at 350°F for about 60 to 70 minutes, or until the pastry is golden and the fruit is tender and caramelized.
Pastis Gascon can be enjoyed in several delightful ways:
Temperature: Serve warm or at room temperature to best enjoy its flavors.
Accompaniments: Complement the tart with a scoop of vanilla ice cream, a dollop of crème fraîche, or a drizzle of honey.
Beverage Pairings: Pair it with a sweet dessert wine from the region, such as Pacherenc du Vic-Bilh, or a more robust Armagnac to echo the flavors used in the tart.
Additional Prune Recipes
Looking for even more ways to use California prunes? Here are a few of our favorite recipes:
Phyllo Apple Prune Tart Recipe (Pastis Gascon)
Equipment
Ingredients
For the Apple Prune Tart Filling:
- 2 pounds apples (mix of tart like Granny Smith and sweet like Fuji), peeled, cored, and in 1/4-inch slices
- 12 pitted prunes finely chopped
- 1/3 cup granulated sugar
- 1/4 cup almond flour
- Juice 1 lemon about 2 tablespoons
- 1 tablespoon brandy or another fruit brandy (optional)
- 1 tablespoon vanilla bean paste or extract
- 1 teaspoon kosher salt
For the Topping:
- 1 pound package phyllo dough defrosted according to package directions
- 12 tablespoons unsalted butter melted
- 2/3 cup granulated sugar
For the Frangipane:
- 3/4 cup almond flour
- 1/3 cup granulated sugar
- pinch kosher salt
- 1 large egg lightly beaten
- 1/2 teaspoon almond extract
- 2 tablespoons unsalted butter
For Serving:
- powdered sugar for garnish
- crème fraîche for garnish (optional)
- Ice cream for garnish (optional)
Instructions
Make The Apple Prune Tart Filling:
- Heat the oven to 350°F and arrange a rack in the middle. Coat the inside of a 9-inch springform pan with butter. Cut two long strips of parchment paper and put them in the pan in an "X" pattern, letting each hang over the edges slightly. Combine the apples, prunes, sugar, almond flour, lemon juice, brandy (if using), vanilla paste, and kosher salt in a large bowl and stir to combine. Set aside until ready to use. Put the phyllo sheets under a slightly damp, clean cloth to stop them drying out, then brush one sheet with some of the melted butter and sprinkle with just about 2 teaspoons of the sugar. Carefully put the buttered phyllo dough into the prepared pan, pressing the sheet into the base and sides so it fits snugly; let any excess hang over the sides. Repeat with five to six more sheets, rotating them slightly when you press them into the tin so the excess hangs out at a different angle. (Cover the pan with a damp cloth when not using so the dough doesn't dry out.)
Make The Frangipane:
- Meanwhile, make the frangipane. Whisk together the almond flour, sugar, and salt in a small bowl until evenly combined. Add in the beaten egg and almond extract and mix until smooth. Mix in the softened butter until evenly incorporated. Set aside until ready to use.(The frangipane can be made up to 2 days ahead of time. Store in an airtight container in the refrigerator until ready to use. Let come to room temperature for a few minutes before using so it is spreadable.)
Assemble The Apple Prune Tart:
- Spread the frangipane in the bottom of the phyllo dough that is in the springform pan. Pour the apple prune mixture (and any accumulated juices) into the pan, then fold the edges of the phyllo dough to encase the apple prune mix. Brush another sheet of filo with melted butter and sprinkle with a teaspoon and a half of sugar. Gently scrunch it up like a tissue, then arrange it on top of the exposed apples. Repeat with the remaining five sheets of filo, to cover the apple prune mix, building height as you go.
Bake The Apple Prune Tart:
- Place the springform pan on a rimmed baking sheet in the oven and bake for 1 hour to 1 hour 15 minutes, turning once halfway, until well browned. (If it starts to brown too quickly, turn down the heat to 325°F) Remove the tart from the oven and place on a cooling rack for 15 minutes. Remove the sides of the pan and, using the parchment paper, carefully lift and slide the pastis onto a platter.
Serve The Apple Prune Tart:
- If serving right away, drizzle with a shot of brandy, dust with powdered sugar, and serve hot or warm with the creme fraiche or ice cream. (The apple prune tart can be made a day in advance: Bake at 350°F for 10 minutes to get it warm and crusty again. Don't add the brandy, powdered sugar, or ice cream until you’re ready to serve.)
2 thoughts on “Flaky Phyllo Apple and Prune Tart (Pastis Gascon)”
This looks absolutely incredible!
glad you think so, alison!