Apple & Apricot Pie
This classic dessert combines the natural sweetness of apples with the tangy allure of apricots, nestled in a golden crust, creating a symphony of flavours that will warm your heart with each delightful bite.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| butter | 85g |
| brown sugar | 85g |
| whole egg | 20g |
| baking powder | 2g |
| sodium bicarbonate | 0.5g |
| flour | 115g |
| milk | 100g |
| pudding powder | 8g |
| sugar | 35g |
| apple cubes | 165g |
| cold binding agent (quelli) | 2g |
| apricot pieces | 65g |
| water | 10g |
| Pinch of cinnamon | |
| marzipan | 100g |
| egg white | 30g |
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Sablé breton
85g butter - 85g brown sugar - 10g whole egg - 2g baking powder
0.5g sodium bicarbonate - 115g flourSoften the butter in a stand mixer. Add the brown sugar. Add the whole egg. Add the flour together with the baking powder and sodium bicarbonate. Store in the fridge overnight. Roll out to 6mm. Put in a round baking mould of 18cm. Bake for 18 min at 210°C.
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Crème pâtissière
100g milk - 10g whole egg - 8g pudding powder - 25g sugar
Boil the milk together with the sugar. Mix the pudding powder with the whole egg. Pour the boiling milk onto the mixture. Stir well over a moderate heat until the mixture comes to the boil.
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Apple and apricot filling
165g apple cubes - 10g sugar - 2g cold binding agent (quelli) - 65g apricot pieces - 10g water - Pinch of cinnamon
Mix the sugar and cold binding agent (quelli). Add the apricot pieces and water. Add the apple cubes. Pipe a spiral of crème pâtissière on the baked sablé Breton. Spread the filling on top. Add a pinch of cinnamon.
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Marzipan paste
100g marzipan - 30g egg white
Soften the marzipan in a stand mixer. Add the egg white and mix to a smooth paste. Pipe the paste on top of the apple and apricot filling. Bake for 15 min at 220°C.
