Apricot and pistachio pie

A p r i c o t a n d p i s t a c h i o p i e

Magnificent pairing with a rosé of the year and this apricot and pistachio pie, both crunchy and soft.

Vanilla almond shortcrust pastry : 100 g butter, 80 g powdered sugar, 40 g almond powder, 40 g egg, pinch of salt, 190 g flour Almond cream: 70 g butter, 70 g almond powder, 70 g powdered sugar, 1 egg , 20 g pistachio paste, 1 teaspoon rum Topping : 10 ripe apricots, a few peeled pistachios, apricot jam topping


Preparing the dough :

1. Put the butter out 20 minutes before starting. Mix the powders, then add the chopped butter and the shortcrust pastry with your fingertips.

2. Add egg and mix coarsely until dough forms a homogeneous ball. Take care not to knead it too much.

3. Apply light pressure to the ball to flatten it slightly, making it easier to work with the dough the next day. Wrap the dough in cling film and place in the fridge.

Day 2 – Preparing the pie :

1. Roll out dough with a pastry ring

2. Once the dough has been shaped and pricked with a fork, leave to rest in the fridge for at least 30 minutes.

3. Meanwhile, prepare the pistachio almond cream: Cream the butter with the powdered sugar in a bowl until smooth. Add the almond powder, egg, rum, vanilla and pistachio paste. Mix and make it rest in the fridge while the dough rests

4. Preheat the oven to 180°C. Remove the pastry from the fridge and spread the pistachio almond cream evenly over the base.

5. Arrange the apricots as you prefer. You can arrange them in overlapping circles.

6. Bake for about 30 minutes. Keep an eye on the cooking time from 25 minutes upwards, as it may vary from oven to oven.

7. Remove the pie from the oven. Brush the warm pie with apricot jam and add pistachio slivers for the finishing touch.

8. Let the pie cool completely, then put her into the fridge until about 10 minutes before serving.

Enjoy !