- 250 g flour
- 150 g butter
- 1 egg
- 1 pinch salt
- 3 tablespoons water
- 1 kg apricots
- 250 g sugar
- Preparation time: 30 minutes
- Cooking time: 45 minutes
Difficulty: 3/5
- Wash and pit the apricots.
- Macerate them with half the sugar for 1 hour.
- Prepare the pie dough by quickly mixing the flour, butter in pieces, whole egg, salt, and a little water. Shape into a ball and let rest for at least 15 minutes.
- Butter a springform pan with high edges. Line it with 2/3 of the dough, rolled out to about 1/2 cm thick.
- Fill with the apricots (drain any juice), and sprinkle with the remaining sugar.
- Cover with the remaining dough, sealing the edges with a little water.
- Preheat the oven to setting 7 (240°C).
- Brush the surface with sweetened milk and bake in the hot oven for about 45 minutes.
- Unmold while hot.
Source: Les Bons Desserts by Baudoin.
