ingredients

700 g apricots, weighed cut into 2, pitted
125 g of almond powder
20 g unsealed cracked pistachios
3 eggs
250 g 1 tsp. to s. of organic flour
100 g 125 g of soft butter
125 g of sugar

Equipment

1 medium saucepan 1 straight wooden spoon
1 ø 26 cm nonstick tart pan, with a little high edges
1 salad bowl

Steps

Step 1

Prepare the pie dough: heat 2 dl of water, 100 g of butter, 1 pinch of salt; as soon as the butter is melted, remove from the heat, pour the flour, turn with a spatula: you get a ball of soft dough. Drop it in the mold, line it with your fingertips, go up to the top of the edges, keep in the fridge. Preheat the oven to 210 ° C (tea 7).

2nd step

Prepare the cream: mix in the bowl 125 g butter, sugar, almond powder and 1 tsp. to s. of flour ; you get a coarse sand. Add eggs 1 to 1 by beating.

Step 3

Assemble and cook: pour half of the cream on the dough. Squeeze half apricots on top, cut side up. Spread the remaining cream by filling the holes. Bake 25-30 minutes. Let cool. Sow the crushed pistachios.

tips

Organic flour . Easy to find, Francine's "All-Purpose Type 55" Wheat Flour: guaranteed without lumps, it is well suited to this express preparation of the pie dough. Approx. € 1.60 in a 1 kg paper bag.

Even faster . Off season, use apricots in light syrup drained thoroughly.

Adeline's ideas . I use semi-salted butter to prepare the cream, to discreetly amplify its taste. I prefer apricots not too big: the proportion of fruits is more important, with smaller spaces between the fruits. I choose them ripe for not having to prolong the cooking that softens them, but not too much so that they do not lose an excess of juice that would soak the cream ...