Almond pie with fresh apricots
6 servings
50 minutes
Recipe from the restaurant "Gastrodacha Vselug", chef Roman Grazhdankin, pastry chef Anastasia Lomova.
Calories355.6kcal
Proteins8.9grams
Fats21.6grams
Carbohydrates34grams
1
Cut the apricots in half and remove the pits.
- Apricots: 150 g
2
Arrange chaotically in the baking dish with the core side up.
3
Mix all the remaining ingredients in the bowl of the mixer.
- Almond flour: 130 g
- Cane sugar: 150 g
- Cornstarch: 20 g
- Chicken egg: 2 pieces
- Heavy (double) cream: 130 g
4
Mix on low speed with the 'paddle' attachment.
5
Pour the resulting batter over the apricots, not covering them completely.
- Apricots: 150 g
6
Preheat the oven to 160 degrees.
7
Send the pie to the oven for 25–30 minutes.
8
Let the finished pie steep for a few hours.
9
Decorate to taste.
10
To serve.
