Pie rustic with apricots and nectarines 🍑
Ingredients (6 people)
Preparation
Start by preparing the dough: mix all the ingredients together – add +/- milk to obtain a nice ball of dough.
Preheat the Th6 oven
Leave to cool for 15 minutes then roll out the dough, leaving the edges high so that you can fold them over the fruit afterwards.
Spread the jam on the dough
Place coarse pieces of fruit on top and fold the dough over the fruit.
Sprinkle with brown sugar and bake for 35 to 40 minutes.
While cooking, gently crush the fruit so that it releases juice.
Remove from the oven and let cool.
Enjoy warm with a nice quenelle of crème fraîche or vanilla or lavender ice cream.
THEs littles advices of DLP
For more flavor, instead of ready-made almond powder, take whole almonds, roast them and grind them coarsely.
For a subtle taste, grate tonka bean over the fruit before baking.
Apricots and nectarines can be replaced by a mixture of plums (greengage, mirabelles and damsons). In this case, choose plum jam or chestnut cream. And instead of almond powder, use hazelnut powder.
