Apricot and Almond Pie
12 servings
60 minutes
Apricot and almond pie is an exquisite dessert that combines a delicate texture with rich flavor. Inspired by Mexican culinary traditions, it blends the sweetness of ripe apricots with the crunchy notes of roasted almonds. The airy dough, flavored with vanilla crumbs, creates the perfect base for juicy fruits that caramelize during baking, revealing their rich sweetness. The finishing touch is aromatic apricot jam with nut crumble, adding brightness and sophistication to the pie. This dessert is perfect for festive tea parties or cozy family dinners, delivering pleasure in every bite.
1
Preheat the oven to 180 degrees.
2
Cream softened butter with sugar and salt. Beat in the eggs one by one. Mix flour, baking powder, and breadcrumbs, and add to the main mixture.
- Butter: 125 g
- Sugar: 125 g
- Salt: to taste
- Chicken egg: 3 pieces
- Wheat flour: 100 g
- Baking powder (raising agent): 2 teaspoons
- Vanilla rusks: 10 pieces
3
Grease the baking pan with oil and sprinkle with flour. Place the dough in the pan.
- Butter: 125 g
- Wheat flour: 100 g
4
Peel the apricots and remove the pits. Place the apricots on the dough. Sprinkle the apricots with sugar. Bake the pie for 40 minutes.
- Apricots: 500 g
- Sugar: 125 g
5
Cool the finished pie and remove it from the mold.
6
Chop the almonds and roast them in a dry pan. Slightly warm the jam and mix it with the almonds.
- Almond: 25 g
- Apricot jam: 100 g
7
Spread the nut jam on the pie.
