Ingredients
Equipment
Method
Apricot Marmalade
- This apricot marmalade has the consistency of a thick coulis. Ideal to boost the apricot flavor for your dessert.
- 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
- Now, imagine this rustic warm pie paired with a fabulous Roasted Apricot Ice Cream. Enjoy!
