For a tart of 30 cm diameter For the broken dough 250g flour 185g butter at room temperature 1 tsp salt 1 tsp powdered sugar 1 egg yolk 5cl milk For the crumble 100g flour 100g of sugar 100g of butter in pieces ...

Apricot crumble pie

For a pie 30 cm in diameter
For the broken dough

250g flour

185g butter at room temperature

1 teaspoon salt

1 1 tablespoon of caster sugar

1 egg yolk

5 cl of milk

For the crumble

100g of flour

100g of sugar

100g of butter in pieces

100g of almond powder

Compote of apricots

16 18 apricots

Butter for cooking

75g of sugar

1 sachet of vanilla sugar

1 dozen pistachios

Preparation



Put all the ingredients in a blender, except the flour. Mix until you get a smooth cream and add the flour.

Let it spin until the dough forms a ball. Wrap the dough with a cling film and leave to rest for at least 1 hour.



Preheat the oven to 180 ° C (thermostat 6). dough in a pie dish (there is still a bit of dough to make shortbread) and cook it with a fork, 20 minutes.



time prepare the apricot compote.

Wash and cut the apricots in half. Melt butter in a pan and slide the apricots into the pan. Sprinkle them with sugar. Cook on low heat for about 10 minutes, stirring occasionally.

The crumble

Mix the sugar, the flour, and 75 g almond powder. Add the butter cut in pieces.

Mix everything until the mixture has the appearance of a large semolina.



At the end of the oven dough, wait 15 minutes and cover the dough with the remaining almond powder to prevent the apricots from softening the dough.



Spread the apricot compote. Crumble the crumble to completely cover the pie and sprinkle with crushed pistachios. Cook for 20 minutes (or until the crumble is golden)



I use peaches, and peaches in boxes that I made drained to not have too much juice.

 Apricot crumble tart
 Apricot crumble pie