Apricot pie {vegan}
Vite, quickly, quickly, c’est déjà la fin de la saison des abricots, alors pas d’excuses pour aller en chercher au marché ce week-end et faire cette tarte aux abricots. Avec ses airs de pie (« tourte » pour les novices), elle est ultra simple à réaliser et elle se dévore en moins de deux. Je sais qu’on associe souvent amande et abricot, mais bon là je n’ai pas eu vraiment envie, avec cette tarte aux abricots on a juste le bon goût de l’abricot et le croquant de la pâte, juste ce dont j’avais envie ce jour là ! Prenez de bons abricots, it makes all the difference in this pie where they are a little a lot the stars !!!
Come on, we put our hands in the flour and promise you won't be in trouble with this recipe (hahaha… terrible my pun, non ?!). Ok I'm leaving !
- 12-15 apricots
- 2 tablespoons cane sugar
- 3 tablespoons cereal flakes
- FOR THE DOUGH
- 380 g T80 flour
- 180 g vegetable margarine
- 10 cl of cold water
- 4 tablespoons of whole sugar
- Prepare the dough by sandblasting by hand or in a food processor fitted with a sheet, flour, sugar and margarine. Then add the water gradually and work to form a smooth paste.. Make a ball and keep cool 30 minutes.
- Preheat the oven to 200° on the bottom.
- Lower them 2/3 dough on 4 mm thick then darken it in a pie mold leaving the excess
- Put the apricots cut in half, cut face down, on the bottom of the pie.
- Roll out the rest of the dough then cut strips of 2 cm wide and arrange them nicely on top.
- Weld the outline of the dough with a fork then cut the excess with a knife.
- Sprinkle the pie with 1 tablespoon of brown sugar.
- Bake 15 minutes at 200° then lower the oven to 170° and cook 30 more minutes.
Emilie
BoopCook
25.8.15she is very tempting =)
Emilie
11.9.15Merci 😉
Amy
26.8.15I just discovered your blog through Instagram., and I really like! The recipes are lovely and the photos are just superb.! Besides, I steal this recipe from you!
Amy,
http://www.foodetcaetera.com
Emilie
11.9.15Oh thank you so much Amy for this great compliment <3
Sonia
26.8.15I'm drooling in front of my screen! your pie is so beautiful! ciao
Emilie
11.9.15Thank you very much Sonia 😉
Lulu | Gourmet Journey
26.8.15Very nice your apricot tart (and I also like to make them without almonds to have the good taste of apricots and the crunch of the dough!) :-))
Emilie
11.9.15Thank you Lulu, yes it's so good just like that ^-^
Maude
27.8.15She looks delicious! Right now between the prunes, Mirabelle plums, peaches etc there is enough to make variations.
Emilie
11.9.15Oh that's so true, it really is pie season !
Nina
3.9.15This pie is so beautiful! And what patience to have made the strips of dough intertwined on it! I have little hope of finding any more apricots at the market this weekend, but if there ever are, they will end up in pie (or in crumble. Or both, why decide? ^^) I don't see what cereal flakes are for though.?
Emilie
11.9.15Thank you miss, yes even if it remains feasible 😉 The flakes are just used to absorb the juice of the apricots to prevent the dough from getting soggy !
Aleksandra Herman
3.9.15Oh wow!! So delicious looking!
Emilie
11.9.15Thanks so much Aleksandra 😉