Apricot Pie
by Editorial Staff
While the apricot season is not over yet, I suggest you prepare a very tender and juicy apricot pie. Caramelized apricots give the cake an indescribable aroma and taste.
Cook: 30 mins
Servings: 8
Ingredients
- Large apricots – 7 pcs.
- Chicken eggs – 4 pcs.
- Butter – 200 g (100 g in caramel, 100 g of soft butter in the dough)
- Sugar – 300 g (1.5 cups) (120 g in caramel, 180 g in dough)
- Wheat flour – 160 g (1 glass of 250 ml)
- Baking powder – 1 teaspoon
- Lemon (medium) – 1 pc.
- Vanilla sugar – 1 teaspoon
Directions
- Prepare your ingredients. It is better to choose apricots for a pie with dense pulp.
- Melt 100 g of butter in a skillet. Squeeze lemon juice. Add 120 g sugar and lemon juice to the butter.
- Stir to dissolve the sugar and cook over medium heat for a few minutes until you get an amber caramel, stirring constantly. Caramel can burn quickly, so don’t get distracted during the cooking process!
- Wash the apricots, dry them, cut them into halves and remove the seeds. Spread the apricot halves over the caramel in a skillet (or baking dish). If your frying pan is not intended for use in the oven, then first pour the caramel into a baking dish (24 cm diameter). It is better to use the form in one piece, as caramel during baking of the cake can seep through the loose joints of the parts of the form.
- Divide the eggs into whites and yolks. Beat the whites until stiff peaks.
- Combine and whisk together 100 g softened butter, 180 g sugar and vanilla sugar.
- While whisking the butter and sugar, add the yolks one at a time.
- Add the sifted flour and baking powder.
- Stir. At this stage, the dough will be quite dense.
- At the very end, carefully add the whipped egg whites into the dough. Stir the dough with a whisk or spatula.
- Place the dough over the caramelized apricots and smooth with a spatula.
- Bake the apricot pie in a preheated oven at 180 degrees for about 45 minutes. Check the readiness of the cake with a skewer; it should be dry, without traces of sticky dough.
- Let the apricot pie cool in the pan for 10 minutes, and then gently turn it over onto the platter so as not to burn the caramel.
- Serve the apricot flip-flop tart warm or chilled. Bon appetite!
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