1 Make a well in the flour, pour in the eggs after beating them with a fork, the orange blossom water, 1 tablespoon of brandy, the fine salt and a quarter of a glass of water (approximately 1.4 fl oz (4 cl)).
2 Work with your hand, fingers tightly pressed, turning, then gradually pour in the rest of the glass of water. The dough must really be very soft and stretch it well around the bowl.
3 Form it into a ball that you roll in a tablespoon of oil and let it rest for two hours in a warm place, after covering it with a cloth.
4 Meanwhile, peel the apples and cut them into thin slices then add the powdered sugar and the rest of the brandy. Stir well.
5 When the dough has rested, cover a table with a cloth and place the dough in the middle then stretch it with your fingertips, without breaking it, and as thin as possible. Moisten it with oil, distributing it well over the dough with a goose feather (or a fine brush). Let it dry for 10 minutes.
6 Cut a piece of dough from the place where it is thickest.
7 It should then extend 5 cm beyond the mold in which you place it.
8 Cut 3 to 4 rounds of dough the same width as the mold (each round corresponds to a layer).
9 Arrange the apples, add two layers of dough, then the apple juice which you cover with the rest of the dough.
10 Turn on your oven to 210° (th7)
11 Close by folding back the dough that you had let fall over the edges.
12 Put in the oven for thirty minutes approximately.
This cake is called tourtière because it should be cooked in a tourtière made of cast iron or copper with embers on top and below.
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