Apricot and Almond Pie

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Apricot and Almond Pie
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 20 min.
Ready in
How healthy are the main ingredients?
Apricot

Ingredients

for
1
For the dough
1 ¾ cups
½ cup
sugar (scant)
½ cup
1
½ teaspoon
Orange zest (organic)
soft butter (for the pie dish)
For the filling
3 ½ ounces
cup
½ cup
soft butter (for the pie dish)
½ cup
sugar (scant)
3
1 ¾ cups
1 teaspoon
cup
sliced almonds
2 tablespoons
6
Apricot (halved, stoned)
To garnish

Preparation steps

1.
For the dough, place the flour on the work surface and make a well in the middle. Place the butter, in pieces, and the sugar on the flour and break the egg into the well. Add the orange zest and chop the mixture into crumbs with a knife or dough scraper. Knead quickly with your hands to form a smooth dough, adding a little cold water or more flour if necessary. Wrap the dough in clingfilm and chill for approx. 30 minutes.
2.
Heat the oven to 190°C (180°C in a fan oven), 375°F, gas 5. Butter the pie dish.
3.
Roll out the dough on a floured surface and place it in the pie dish. Prick the base with a fork several times and bake blind for approx. 10 minutes.
4.
For the filling, mix the marzipan paste with the liqueur with a fork until soft. Beat the butter with the sugar, then beat in the eggs one by one. Mix the flour with the baking powder and stir into the egg mixture, then add the marzipan, the almonds and the milk. Add only enough flour so that the mixture is easy to spread.
5.
Remove the pie dish from the oven, spread the filling on the base and smooth the top. Place the apricot halves on the filling and press in lightly. Bake the tart in the oven for approx. 40 minutes until golden brown (testing with a wooden cocktail stick).
6.
Remove from the oven and let cool. Dust with icing sugar to serve.