Crispy coconut apricot banana pie
Servings: 16 people
Calories: 225kcal
Cost: $12
A versatile dessert that can be interpreted into many variations according to the season…
Equipment
- 2 Baking trays
- 1 Pizza stone
- 1 Cooling rack
- 1 Rubber spatula
- 1 Offset spatula
- 2 bowls
- 1 Kitchen blowtorch
Ingredients
Fruit Mixture
- 100 g roasted apricot or other fruit puree Recipe
- 400 g peeled bananas
- 400 g apricots
- 40 g muscovado or raw sugar
- 15 g corn starch
- 1 each lime zest
Crumble
- 140 g all-purpose flour
- 100 g butter cubed and chilled
- 95 g powdered sugar
- 5 g vanilla sugar Recipe
- 2 g salt
Garnishing (optional)
- 4 each apricots cut into wedges
- 15 g white sugar
- 20 g pistachio meal or crushed
Instructions
Pastry Crust
- This recipe makes an 8×11-inch (20×28 cm) slab. Lightly flour your work surface, then work the chilled sugar dough until it does not crack anymore and roll it out into a 3mm thick sheet. During this process, refrigerate or quickly freeze the pastry if needed. Gently prick the pastry with a fork, then freeze the sheet over a parchment paper and sheet pan.
Almond Cream
- Evenly spread the room-temperature almond cream over the pastry, about 1 cm (0.4 inch) thick.
- Sprinkle over two-third of the shredded coconut. Keep the prepared crust in the freezer for now.
Crumble
- In a large bowl, sand all together flour, sugar, salt and butter.
- When the mixture comes together into a cohesive ball, crumble it over a baking tray. Let the crumble dry out for up to 24 hours. The crumble can be made in advance and stored in the freezer for up to 6 months.
Fruit Mixture
- Peel and cut bananas into cubes. Rinse, halve, remove the pits and cut apricots into cubes. Gather the cubed fruits in the pastry bowl and
- Add the roasted apricot puree, sugar and lime zest. Add more sugar to taste.
- Add the cornstarch and stir well with a spoon. Keep the fruit mixture in the refrigerator. Stir again before using.
Assembly
- Spread the fruit mixture evenly.
- Sprinkle the remaining coconut and cover fruits with the crumble.
- Fold parchment around the edges of the pie.
Baking
- Preheat a fan oven to 335ºF (165ºC) with the pizza stone placed in the middle rack, and bake the pie for 50 minutes. Transfer the pie onto the cooling rack. Let cool completely before cutting into desired sizes.
Plating
- Rinse and cut each apricot into 4 or 6 wedges. Roll fruits in sugar and arrange them skin side down onto a baking tray.
- With your kitchen blowtorch or over a hot nonstick pan, burn the fruits until slightly caramelized.
- Garnish each serving pie with a torched apricot wedge. Sprinkle over some pistachio meal or crushed.
Storage
- Keep at room temperature for up to 24 hours, or refrigerate for up to 3 days. Alternatively, these delicious fruit pies can also be made ahead of time and kept frozen for up to 6 months. On the day you wish to serve them, preheat your oven to 400°F (200°C). Pop the frozen pie slices into the oven. After 5 minutes, turn the oven off and leave the pies inside for 5 more minutes. Then let them stand at room temperature for one hour before eating. Enjoy!
Nutrition
Serving: 100g | Calories: 225kcal