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.
