This apricot and almond pie travels well, making it picnic-perfect. The filling is made of soft and juicy French apricots, rehydrating in almond butter.
Ingredients For
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1 hand
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1 cup
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x 1
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x 1
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13 tops
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6 tbsp
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6.50 tbsp
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x 2
Preparation
1
Preheat the oven to 180°C.
Place 250 g of flour and a pinch of salt in a bowl. Add 125 g of cold butter cut into pieces. Sand with your fingertips. Add one egg and mix until you get a homogeneous ball. Filter and keep in a cool place for at least 30 minutes.
2
Meanwhile, make the almond cream. Using an electric whisk, whip the soft butter, almond powder, and sugar. Add the flour and 2 eggs, one at a time. Spread the shortcrust pastry in the bottom of a buttered pie pan.
3
Cut the center into a star shape with the tip of a knife. Arrange the almond cream in a ring around the center. Cut the apricots in half and remove the pits. Arrange them all around.
4
Add the crushed pistachios on top. Close the points of shortcrust pastry towards the edges of the pan. Bake for about 40 minutes.
