1 Form a ball with the flour and salted water, then stretch the dough. Spread the softened butter over the entire surface and let it rest for 10 minutes.
2 Sprinkle vanilla sugar over the apples, drizzle them with Armagnac and orange blossom water, then stir. Stretch the dough again and fold it in three. Repeat this operation six times, letting it rest for 10 minutes between each fold.
3 In a buttered mold, line it with part of the dough, arrange the apples and cover with the remaining dough, sealing the edges. Bake for 30 minutes at medium temperature. Sweeten your tourtière as it comes out of the oven.
The trap with tourtière: pulling dough from the fridge and working it all at once. You break the lamination structure. Each fold needs 10 minutes rest, that's non-negotiable. The dough must stay cold between folds. At 68°F room temperature, butter melts, you lose your layers. Fridge open, dough out: 3 minutes max.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.