Apricot Pie

Apricot Pie Recipe - Bruno Albouze - The Real Deal

Apricot Pie Recipe

Serves 8.

Sugar Dough / Pâte Sucrée
10 Tbsp (150g) butter, chilled and cubed
1/2 cup (90g) powdered sugar
1/4 cup (30g) almond meal
1 pinch Celtic grey salt or fleur-de-sel
1/4 tsp (2g) vanilla paste or powder
1 ea. (60g) large egg
1.8 cups (250g) all-purpose flour.
In a food processor, blend butter with sugar, almond meal and salt until it turns to paste. Add the egg and vanilla; blend until homogenous. Add flour in 2 times and process until it forms a ball. Wrap up and chill completely. Flour work surface and soften the pastry to make it supple. Roll out into a ≈ 0.12 inch (3 mm) thick disk and a couple of inches larger than the tart mold. If the dough is getting too soft, refrigerate for a few minutes. Lay pastry in the greased mold. Let dough go down the sides of the mold without stretching it. Apply the pastry against the sides of the mold making sure there is no gaps left behind. Trim and chill 12 hours; uncovered. Save trimmig for another small pie or refrigerate for up to a week or freeze for months. Cover pastry with a couple of microwave-safe plastic wrap sheets and fill it with pie weights such as raw rice, beans, cherry pits…

5 ounces (150g) whole almonds, crushed
6.5 Tbsp (100g) butter, cubed and chilled
0.4 cup (80g) sugar
1 cup (130g) flour.
Method: Crush almonds in a food processor and remove. Process butter, sugar and flour – add almond back and mix until just combined. Let dry out.

Eggwash (optional)
1 egg yolk
1 tsp heavy cream.

Dried Rosemary: dry out some fresh rosemary (only the greens) in a 180ºF (80ºC) oven for an hour. Turn oven off and leave rosemary inside. To turn into powder or close, use a coffee grinder or a powerful blender. Store as other spices.

Rosemary Almond Cream
5.4 Tbsp (80g) butter, cubed and chilled
0.4 cup (80g) sugar
2/3 cup (80g) almond meal or, 50g almond paste (52% Lubeca marzipan) and 30g almond meal.
1 ea. large egg
A couple pinches rosemary powder.


Process butter, sugar and almond meal. Add the egg and mix until combined and season with rosemary.
If using almond paste, process marzipan with sugar first and add remaing ingredients.

Apricot Marmalade
1 lb. (450g) apricots, rinse pat dry and cubed
1.5 Tbsp (25g) butter
1/3 cup (60g) brown sugar (to taste, add more if needed)
1 Tbsp (15g) cold water + 6 grams cornstarch (mix together).
Method: Cook butter until it turns light brown. Add apricot and saute on high. Cover and cook for 5 min. Add sugar and cook for 2 min. Add cornstarch; stir well and cook for a minute – cool.

Baking (in 4 times)
Conventional oven: Prebake pie at 350ºF (180ºC) for 25 min. (If using convection oven, reduce to 20 min) – remove pie weights, coat crust with eggwash and bake again 10 min more.
Pipe out rosemary almond cream and top with some thinly cut apricot slices. Bake for 20 min or until set from the center.
Cover with apricot marmalade and top with crumble and dust pie with powdered sugar. Bake for 20 to 25 minutes more. Cool to room temp.

Seared Apricots
≈ 3 ea. apricots, cut into 8 slices (keep 1/3 slices raw)
2 tsp (10g) frying oil or clarified butter
1 Tbsp (10g) or more sugar (depending on the acidity of the fruit)
A couple pinches rosemary powder.
Method: 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.

Top the baked pie with seared and raw apricots. Serve at room temperature. This pie can be refrigerated for up to 2 days; rewarm before serving. Enjoy!

Click To Print