Go Back
–+ servings

Apricot Sable Breton

Course: baking
Cuisine: French
Keyword: fruit pie, ice cream
Prep Time: 25 minutes
Cook Time: 55 minutes
0 minutes
Servings: 20
Calories: 155kcal
Cost: $14
This is the kind of dessert that requires little effort but delivers big on flavor

Equipment

  • 1 Baking tray
  • 2 Saucepans
  • 1 Immersion blender
  • 2 bowls
  • 1 Whisk
  • 1 Offset spatula
  • 1 Rolling Pin
  • 2 Piping bags

Ingredients

Apricot Marmalade

  • 700 g Roasted apricot puree Recipe
  • 200 g Sugar
  • 10 g Agar-agar

Apricot Pie

  • 1 kg Apricots
  • 400 g Sable Breton crust Recipe
  • 300 g Almond cream Recipe
  • 50 g Pistachio or almond meal
  • 40 g Granulated sugar
  • 25 g Vanilla sugar Recipe

Instructions

Apricot Marmalade

  • This apricot marmalade has the consistency of a thick coulis. Ideal to boost the apricot flavor for your dessert.
    roasted apricot
  • In a small bowl, combine half of the sugar with agar-agar; set aside. In a saucepan, heat the apricot puree, with the remaining sugar. Then add the sugar-agar mixture, bring to a boil and cook for 2 minutes. Remove from the heat–cool and refrigerate until completely set.
  • Smooth out with the immersion blender. Refrigerate for up to a week.

Sablé Breton Crust

  • Roll out pastry into a 4mm thick imperfect sheet. Prick with a fork and freeze.
  • Spread a thin layer of room temperature almond cream.
  • Cover almond cream with the pistachio meal.

Topping

  • Rinse apricots under water. Cut them in half and remove the pits. Arrange apricot halves next to each other over the pastry. Sprinkle some granulated sugar.

Baking

  • Preheat fan oven to 330ºF/160ºC. Bake pie for 55 minutes. Remove from the oven and dust the roasted apricots with the vanilla sugar.

Serve Plain

  • Let cool completely. Cut into 20 bars. Save scraps to elaborate your next Sundae Ice Cream.
  • Pipe generous dots of apricot marmalade.

Plated Dessert

Nutrition

Serving: 80g | Calories: 155kcal
Print Recipe
QR Code linking back to recipe