Ingredients
The following ingredients have 8 Servings
- 2 ½ cups (300g) all-purpose flour
- 3 Tablespoon (40g) sugar
- 1 teaspoon salt
- 1 large egg
- ¾ cup (180g) unsalted butter, softened at room temperature
- 1 ½ Tablespoon (22 ml) water
- 2.2 lb (1kg) apricots
- 2 large eggs
- 2 ½ Tablespoon (37 ml) agave syrup or honey
- 1 teaspoon vanilla sugar
- 5 Tablespoon (40g) almond flour
- 3/4 cup (20 cl) crème fraîche
- 2 Tablespoon (20g) slivered almonds
Instruction
- Preheat the oven to 410°F (210°C).
- For the crust: combine all the dry ingredients. Add in the egg, softened butter, and mix by hand until roughly crumbled. Add water, little by little until the ingredients stick together and form a thick dough (you might not need to use it all). Roll a large disk of 10.5-inch (26 cm) in diameter, and line a pie dish with the crust.
- Cut the apricots in half and lay out on the crust, the cut side facing down.
- Pre-bake the pie for about 10 minutes.
- In the meantime,whisk the eggs, agave syrup (or honey), vanilla sugar, almond flour and crème fraîche.
- Remove the pie from the oven and pour the almond mixture on top of the pie. Add the slivered almonds on top.
- Place the pie back in the oven and bake for 20 minutes. Cool completely before serving.
