Delicious crispy apricot pie

Delicious crispy pie with fillings of marzipan and fresh apricots. The pie has a rustic look and is also known as a galette. The pie is easy and quick to bake as it can be baked without a baking tin. Serve the pie warm, sprinkled with powded sugar and perhaps a spherical vanilla ice cream.

You will need:

Shortcrust pastry

  • 125g cold butter 
  • 50g wheat flour
  • 50g powdered sugar
  • 1/2 egg (use rest for glazing)
Fill
  • 125g marzipan
  • 50g cold butter
  • 2 eggs
  • 6 fresh apricots
Topping
  • 1/2 egg
  • 1 tablespoon cane sugar
  • 50g powdered sugar

How to do it:

Shortcrust pastry
  1. Cut the butter into cubes. Put all the ingredients into the dough in a bowl and knead it all quickly into a uniform mass.Place the dough in the fridge for 30 minutes. Make the filling ready. Fill. 
  2. Beat the marzipan, butter and eggs with a whisk.
  3. Cut out the apricots in half and remove the stones. Cut them into smaller slices.
Gather
  1. Roll out the dough to a circle on a lighted kitchen table with a rolling pin. Gently bring the rolled dough over to a baking sheet with baking paper.
  2. Distribute the marzipan pulp in the middle with a dough scraper — approx. 5 cm from the edge. Fill the marzipan pulp with slices of apricots and gently fold the edges of the dough into the filling. Grease the edges with the rest of the egg and sprinkle with cane sugar.
  3. Bake the pie in the oven for 30 minutes at 200 degrees hot air oven until golden brown and crisp on the edges. Let the pie cool and sprinkle with sifted icing sugar.

Recipe by Christina Bønding