Apricot Pie

The first bite of this apricot pie is a revelation—a delicate dance of textures and flavors that lingers on the palate. The foundation is a buttery sablé crust, crisp and tender, cradling a layer of rosemary-infused almond cream, its earthy sweetness deepened by the herb’s subtle pine-like warmth. Above it, a glossy apricot marmalade—cooked down from ripe fruit until jammy and bright—adds a tangy richness. A scattering of crumble lends a satisfying crunch, but the true showstopper is the crown of fresh apricot slices, each one caramelized in foaming butter until their edges glisten like stained glass. This is summer captured in a slice: golden, fragrant, and impossibly lush.

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The first bite of this apricot pie is a revelation...

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Rosemary Flavored Almond Cream

Add a couple of pinches of rosemary powder per 250g/cup of almond cream.

Crumble

Crush almonds in a food processor and remove. Mix butter, sugar, flour and crushed almonds. Spread pastry on tray and leave it out to dry.

Apricot Marmalade

Heat up oil, or butter. Add apricot and saute on high. Cover and cook for 5 min. Add sugar and cook for 2 minutes. Mix water, and cornstarch. Stir in apricot mixture and cook for a minute. Set aside.

Seared Apricots

In a hot frying pan, add oil and begin to sear two-third of apricots slices, sprinkle sugar over and continue to cook until it begins to caramelize. Season with rosemary and transfert onto a cool plate.

Baking

Blind-bake tart shell for 20 minutes at 330ºF/160ºC. Remove pie weights and let cool. Spread the rosemary almond cream, and tuck in the sliced apricots. Bake pie for 20 minutes. Then spread over the apricot marmalade along with the crumble, and bake for an additional 20 minutes. Cool to room temperature and garnish the pie with the seared apricots. Dust with powdered sugar if desired. Enjoy!

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