Apricot and almond pie
Ingredients
- Shortcrust shortbread or homemade cookie dough
- 6 large apricots
- almond powder
- 150 ml soy cream
- 3 tablespoons of light cane sugar
- 1 tablespoon of white almond puree
- 2 tbsp cornstarch
Instructions
- On a floured work surface, roll out the dough with a rolling pin and place it in an oiled standard size pie pan (I prefer iron pans with removable bottoms, they are very practical if you want to remove the pie from the pan before serving it)
- Pre-bake the tart shell for 5 minutes at 170 °c. Wash the apricots and cut them into quarters. In a bowl, mix with a fork the cream, the cornstarch, the sugar and the almond purée. The mixture should be well blended.
- Sprinkle the bottom of the tart with almond powder, spread the apricot quarters and pour the cream over them. Bake at 170 °c for 35 minutes at normal heat (less time for a fan oven). Let cool before unmolding or cutting.
- Enjoy!