The dessert called pastis, a specialty of the Landes, a region in France not far from the Pyrenees and Spain, is closely related to the tourtière, an other regional dessert from Quercy. Both desserts are made with a version of phyllo dough baked up crisp and paper thin. The filling for this pastis is made of apples deeply flavored with vanilla, rum, Armagnac, and grated lemon zest, a wonderful combination very typical of the region.
The dessert is especially delicious when served with vanilla ice cream.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.