Also Croustade, Tourtière landaise, Pastis landais
Apples soaked in Armagnac under layers of pastry stretched by hand until you can see through it, the top sheets ruffled and crisp.
What makes it pastis gascon
Dough stretched by hand until translucent.
Apples macerated in Armagnac, sometimes with prunes.
Ruffled top sheets, dusted with sugar and baked crisp.
Where it comes from
Pastis here means a pastry, not the aniseed drink of Marseille. The dough is pulled out over a floured cloth across a whole table until it's paper-thin, left to dry a little, then brushed with fat and layered — a skill once handed down from mother to daughter.
The pastry is often linked to the Moors or to strudel's cousins further east, but where it really came from isn't known. Neighbouring Quercy makes much the same thing and calls it croustade.