Croustade aux Pommes Caramélisées

• 2 balls of Pastis (see Croustade de confit de canard)
• 6 eating apples, peeled, cored and sliced

Leave the pastis to rest at room temperature for 3–6 hours, until soft but not sticky. In a saucepan, melt 50 g/2 oz lard or butter and cook the apples very lightly with