Tradition would have it that the ‘Pastis Gascon’ was first conceived in the hills of the Gers Pastis Gascon

Tradition would have it that the ‘Pastis Gascon’ was first conceived in the hills of the Gers.

This traditional desert is made by expert cooks known as 'croustadiere'. Thinly sliced apples marinated in Armagnac, are topped with lacy layers of pastry, similar to filo pastry. When it is cooked the fine pastry rises to form a crunchy crust, giving the cake its name of 'Croustade'. There is a theory that recipe for the Pastis Gascon was brought into the Gers by the Maures, who also brought the Alambic which is still used today to distil Armagnac.

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This traditional receipe was made by or grand-mothers in the farms where they streched the pastry on...

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