But I must admit that in pie it is not sad either!
Last year, I presented to you the fine piewhich I particularly appreciate, for its simplicity and the place it leaves to the fruit.
This year, I’m offering you a version of apricot pie with pastry cream!
What pie dough for an apricot pie?
In the photos, you can admire a very classic sweet pastry, my favorite pastry recipe, to tell the truth, which I find generally suitable for desserts.
Once done, I had some remorse because it was, for once, not the best option and I didn’t necessarily remember my previous version of this pie with greengage!
People who follow the blog assiduously know it: I’m not really a big fan of oil as a replacement for margarine in a lot of recipes, especially because it tends to be more brittle than crumbly.
Here, it’s exactly the result that I missed in the mouth, and finally, with the cream on top, the dough very quickly softened, which gave something not very pleasant.
I finally changed a few details in my darling sweet pastry recipe and notably modified its base to prepare it with oil, and there it was the jackpot!
Baked custard tart
I myself was a bit dubious the first few times I made this recipe: why the hell cook pastry cream in the oven?
And then, I remembered those pies that I loved to eat during family meals, often made with fluorescent pink cherries that we buy in boxes.
They were based on very simple dough, a generous layer of cream, and fruit in syrup.
Here, I only kept the apricots, and not in syrup, but you will have understood the principle!
Once in the oven, the pastry cream takes on a slightly different texture that is similar to flan. I imagine that nostalgia plays its part in all this, but I can’t help but want to buy little cherries that are far too colorful to make again this pie that haunts my taste memories with its neon pink.
The difference with a simple fruit pie on a dough, with a little ground almonds or breadcrumbs, is that here we have an extra touch of gluttony. Without overly complicating the making of the pie, by the way!
For a more subtle side, you can make the pastry cream with almond milk, which will bring a little touch that will go perfectly with the apricots.
Apricot tart with vegan pastry cream
So we have a paste, a cream, and then we add the apricots! I know the season is fading quickly, leaving us to wait for the following year, but know that you can absolutely make this recipe with apricots in syrup, although it will obviously be sweeter and less balanced ( the “raw” apricot is often a little acidulous).
Also take care to choose the varieties that are reserved for cooking, such as Bergeron apricots. They are usually larger, meatier, and have a more floury texture, while the smaller, firmer ones now almost seem like another fruit to me!
Depending on what apricots you have, work on a plan of attack for cutting: small ones, don’t hesitate to keep them in mumps, and larger ones, cut them into quarters.
Still, it is necessary to garnish with fruit, but not too much either so as not to risk that the pie is drowned in the juice of the apricots. Normally with the amount given, everything should be fine, it’s up to you to give free rein to your talents.
Apricot and cream tart
Ingredients
Ingredients for the dough
- 80 g olive oil
- 70 g Granulated sugar
- 25 g almond powder
- 1 vs. soup cornstarch
- 100 ml water
- 320 g flour
- 2 vs. soup almond puree
- 1/2 vs. coffee salt
Pastry Cream Ingredients
- 300 g soy milk vanilla (optional but better)
- 40 g sugar
- 40 g cornstarch
- 1/2 pod vanilla
- 1 pinch turmeric
Trim
- 500 g apricots
- 30 g flaked almonds
Instructions
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Prepare the dough: in a bowl or the bowl of your mixer, mix all the ingredients and work by adding the water gradually to make a ball: depending on the flour used, you may need less water, or a little more. You need to obtain a homogeneous ball which is not crumbly.
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Roll out the dough thinly then line a circle or a pie pan depending on what you have. For information, the dough is supposed to give 2 pies of 22 cm in diameter. Prick with a fork.
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Let cool while you make the cream.
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In a saucepan, put the ingredients, scraping the vanilla well. The best is to infuse the milk with the pod first, then add, once the milk is cold again, the starch and the sugar.
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Over medium heat, stir regularly to thicken the mixture. Remove the vanilla pod, then let cool before pouring into the pie shell.
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Cut the apricots according to their size and your inspiration. The important thing is that the fruits are evenly distributed so that the cooking is even.
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Bake at 180°C for about 35 minutes.
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To make your pie shine, you can sprinkle a little topping or a little apricot jam. The latter tend to color when cooked if they have fine points: it is not serious in itself but take this information into account according to your tastes (here I like their flavor when they are cooked like that!)
