Apricot pie with frangipane
4 servings
70 minutes
Apricot pie with frangipane is the embodiment of French culinary elegance. Frangipane, an almond cream, gives the pastry a rich nutty flavor and delicate texture, while apricots add a subtle tartness and juiciness. This pie is a classic of French cuisine and embodies its love for refined desserts. The thin crispy crust serves as a base where the soft creamy layer of frangipane harmoniously combines with caramelized apricots in syrup. It is usually served slightly chilled, dusted with powdered sugar and vanilla, making it an ideal choice for morning coffee or festive tea time. Each spoonful of this dessert fills you with the aromas of southern France, where the sun generously bestows sweetness upon the fruits.
1
First, you need to prepare the frangipane. Whip 70 g of butter with powdered sugar, gradually adding a pre-beaten egg. Add roasted and coarsely ground almonds, a half cup of flour, and mix everything well until the mixture is completely homogeneous. Let it sit.
- Butter: 150 g
- Powdered sugar: 20 g
- Chicken egg: 2 pieces
- Almond: 20 g
- Wheat flour: 300 g
2
Wash the apricots and lay them out to dry on a paper towel.
- Apricots: 8 pieces
3
For the sugar syrup, pour water with half a glass of sugar into a saucepan. Place on the heat and bring to a boil, cooking and stirring for about 10 minutes.
- Water: 1 glass
- Sugar: 180 g
4
Cut the apricots in half and remove the pit. Place the halves in sugar syrup, reduce the heat to low, and cook for 5-10 minutes. Cool to room temperature.
- Apricots: 8 pieces
5
For the test, mix 100 g of flour with baking powder, add 3 tablespoons of sugar and salt. Add grated cold butter and knead the dough by hand. Break one egg (or better just the yolk), mix, and shape the dough into a ball. Wrap the ball in plastic wrap and refrigerate for about 30 minutes.
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
- Sugar: 180 g
- Salt: 0.5 teaspoon
- Butter: 150 g
- Chicken egg: 2 pieces
6
Evenly spread the dough in the bottom and sides of the mold. Pour in the frangipane and smooth it with a spatula or wide knife. Place cooled apricots (cut side down) on the frangipane and bake in a preheated oven at 180 °C for 45 minutes until the edges of the apricots are golden.
- Wheat flour: 300 g
- Apricots: 8 pieces
7
Leave the baked pie in the mold to cool. Serve dusted with sugar-vanilla powder.
- Powdered sugar with vanilla: to taste