🔑 Quick Answer: Pastis gascon is a flaky apple-and-prune tart from Gascony in southwest France, also called a croustade. This version layers store-bought phyllo with a brandy-spiked apple-and-prune filling and a thin almond frangipane, then bakes it at 350°F for about an hour. It serves 12 and can be made a day ahead.
This pastis gascon, a flaky apple and prune tart, is my current obsession, but I only found the recipe by chance. This show-stopping French dessert hails from Toulouse, where it’s also known as 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 since I had just returned from witnessing the California Prune harvest firsthand, it felt right to develop my own version.
Known for its flaky, crisp pastry layers 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 with store-bought phyllo dough.
This apple prune tart is quickly overtaking my other holiday dessert go-tos, and my taste testers have asked for it to be part of the Thanksgiving spread!
Why Trust Us
I’m Aida Mollenkamp. I trained in culinary arts at Le Cordon Bleu Paris, lived in Paris, and every recipe is tested three to five times before it is published.
I developed this version after visiting Mitchell Ranch, a family-owned prune farm, during the California prune harvest. I discovered this recipe when researching famous foods in France and knew I had to try it tout de suite.
On the travel side, we’ve spent more than ten years planning food and wine trips across France. I’ve developed recipes for brands including California Grown, California Real Milk, and, of course, Califronia Prunes.
Best for: anyone bringing dessert to Thanksgiving or a fall dinner party who wants something more striking than apple pie.
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
Here’s what each ingredient brings to this pastis gascon.
For the filling:
- Apples are the heart of the filling. Use a mix of tart and sweet, like Granny Smith with Pink Lady or Fuji, for a sweet-tart balance.
- Pitted prunes add a rich, natural sweetness that balances the tart apples. Chop them finely so they reach every bite.
- Almond flour goes into the filling and into the frangipane, the thin almond cream that sits under the fruit.
- Brandy or cognac gives the filling a traditional Gascon flavor, and you can leave it out. Armagnac is the local choice if you have it.
- Lemon juice brightens the apples.
- Vanilla bean paste rounds out the fruit, and vanilla extract works in its place.
For the frangipane:
- Egg, softened butter, sugar, and almond extract turn the almond flour into frangipane, and the almond extract gives it a marzipan note.
For the crust:
- Store-bought phyllo dough is the shortcut that makes this easier than an apple pie. Thaw it according to the package directions.
- Melted butter goes between every sheet of phyllo and gives the crust its flaky, golden layers.
- Granulated sugar gets sprinkled over each buttered sheet.
- Powdered sugar is the finish, dusted on right before you serve it.
How to Make This Recipe
This pastis gascon comes together in five steps, and most of the time is in the oven.
- Prepare The Pan: Heat the oven to 350°F, butter a 9-inch springform pan, and lay two strips of parchment across it in an X so you can lift the tart out later.
- Make The Filling: Stir together the apples, prunes, sugar, almond flour, lemon juice, brandy, vanilla, and salt in a large bowl.
- Make The Frangipane: Whisk the almond flour, sugar, and salt, then mix in the egg, almond extract, and softened butter until smooth.
- Build The Tart: Brush a sheet of phyllo with butter, sprinkle it with about 2 teaspoons of sugar, and press it into the pan. Repeat with five to six more sheets, rotating each one. Spread the frangipane over the bottom, pour in the filling, and fold the overhanging phyllo over it. Then top it with the remaining buttered, sugared sheets, scrunched up like tissue.
- Bake: Bake the tart on a rimmed baking sheet for 1 hour to 1 hour 15 minutes, turning it once, until it’s well browned. Let it cool for 15 minutes, lift it onto a platter, dust it with powdered sugar, and serve it with crème fraîche or ice cream.
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 Petite 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 are dried 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 About Pastis Gascon
Pastis gascon is a traditional apple tart from Gascony in southwest France, built from paper-thin layers of buttered pastry over a fruit filling. Armagnac is the traditional flavoring, and the tart is also called a croustade. This version adds California prunes and a thin layer of frangipane.
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.
Make the apple and prune filling and a quick frangipane, then line a springform pan with buttered, sugared phyllo. Spread in the frangipane, add the filling, fold the edges over, and top it with scrunched phyllo. Bake it at 350°F for 1 hour to 1 hour 15 minutes, until it's well browned.
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.
How To Store And Reheat Pastis Gascon
You can bake this tart a day ahead. Rewarm it at 350°F for 10 minutes so the phyllo gets crisp again, and hold the brandy, powdered sugar, and ice cream until you’re ready to serve. The frangipane can be made up to 2 days ahead and kept in an airtight container in the refrigerator.
What To Drink With Pastis Gascon
Pour a sweet Pacherenc du Vic-Bilh, which comes from Gascony itself and has the acidity to keep the apples and prunes from tasting heavy. If you’d rather sip something stronger, a small glass of Armagnac echoes the brandy in the filling.
Additional Prune Recipes
Looking for even more ways to use California prunes? Here are a few of our favorite recipes:
California Road Trip Travel Guide
Thinking about making this prune tart and taking a road trip in the Golden State? You’ll want to check out our California Road Trip Travel Guide for travel tips, itinerary ideas, and more California-inspired recipes.
Phyllo Apple Prune Tart Recipe (Pastis Gascon)
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 softened
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. Store it in an airtight container in the refrigerator until ready to use. Let it 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 phyllo 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 tthe remaining five sheets of phyllo, 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!
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