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1
Combine flour, salt, egg, water, and oil. Work into a smooth, supple dough. Rest it, covered, for at least 30 minutes at room temperature. The dough is ready when it no longer springs back under the palm.
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2
Combine the sliced apples with the Armagnac, 100 g sugar, and orange flower water. Turn to coat and leave to macerate for 30 minutes. The apples should be fragrant with spirit and floral perfume before they go anywhere near the dough.
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3
Spread a clean cloth over a large table and dust lightly with flour. Lay the dough at the centre. Working outward from the middle with the backs of the hands and fingertips, stretch the dough slowly and evenly until it reaches near-transparency — the weave of the cloth beneath must be legible through it. This is where the dish lives or dies: any tear patched, any zone left thick, will produce a dense, inelastic layer rather than the open, shatteringly crisp spiral the tourtière demands.
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4
Brush the entire surface of the stretched dough generously with melted goose fat. Scatter the macerated apple filling evenly across the dough, leaving a narrow border at the far edge.
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5
Beginning at the near edge, use the cloth to lift and roll the dough away from you into a long, thin cylinder, enclosing the filling. Roll with steady, even tension — the cylinder should be compact but not compressed.
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6
Butter a round mould. Starting from the centre, coil the cylinder loosely into a spiral, leaving approximately 1 cm between each ring to allow expansion during baking. The spiral should build outward to fill the mould. Brush the top surface generously with the remaining melted goose fat and dust evenly with the 30 g of sugar.
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7
Bake at 185 °C for 30 to 35 minutes. The tourtière is done when the top is uniformly deep golden and the pastry sounds hollow and crisp when tapped lightly at the centre — the individual rings of the spiral should be distinct and beginning to separate into their rose-like formation.