Updated: Jun 12, 2022
INGREDIENTS (6 people)
150g cold butter
90ml cold water
50g ground almonds
1 pinch of Salt
50g broken pistachios
1 tbsp. lemon juice
50 g honey
Some basil leaves
Preparation of the almond shortcrust pastry: mix the flour, almond powder and honey in a bowl.
Add the salt and butter in small cubes and crush the pieces of butter between your fingers with the flour/almond powder mixture.
When everything is mixed, make a well in the center of the dough and pour in the water.
Mix until the dough no longer sticks to your fingers, wrap the dough ball in foil and let it rest in the fridge for at least 1 hour.
After an hour, roll out the dough on baking paper to a diameter of about 30 cm. Cool the dough down.
While the dough is cooling, cut the apricots into small wedges (8 to 10 each). Preheat the oven to 180°C. Remove the dough from the fridge.
In a bowl, mix the lemon juice, 50g honey and half of the pistachio chips.
Spread this mixture over the bottom of the pie, leaving a 4 cm border. Then place the quarters of apricots in between.
Fold the edges over the fruits.
Then sprinkle the top of the pie with the remaining crushed pistachios and a spoon of honey.
Bake for 30 to 40 minutes, depending on the oven (at around 180degrees). The dough should be light golden brown.