Delicious Fruit Cakes, Apricot Pie

A simple but delicious pie recipe:

Pies don’t always have a pastry base, this time the fruits are on top of caramelized sugar. Toasted coconut macaroons and almond kernels refine the filling. Be sure to serve warm! (Of course, it is easier to bake and serve in a tartelette dish).

Put flour and sugar in a suitable bowl. Cut light butter into pieces and add. Rub everything together quickly between your fingers to form a crumbly mixture. Add the liquid and knead the dough quickly, but only until it holds together. Leave to rest in a cool place for 30 minutes.

For the filling: crumble the Makrönli into small pieces and toast them in a little light butter. Add the almond kernels and roast briefly. Remove from heat and sprinkle with vanilla sugar.

Put the rest of the light butter in a frying pan, add sugar and caramelize. Pour this caramel into the greased pie dish. Spread the apricot half evenly on top, sprinkle macaroons and almond kernels on top.

Roll out the dough to the size of the pie dish. Mix egg yolk and milk and brush the dough with it. Cut out shapes from the center of the dough, e.g. leaves, and place them on the dough. Brush the edge of the pie dish with egg yolk, place the dough over it and press the edge a little bit smooth. Cut out leaves from the remaining dough and place them on the edge of the dough. Bake the pie in a 200 °C oven for 30 minutes.

Be sure to serve warm to Tisc

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