Here is the first dessert recipe I’m posting from my grandma’s cookbook, and for sure you’ll find this one to be very delicious. It is a traditional French-style pie, an almond and apricot jam tart.
There are two main steps here. The first one involves making the crust. The second one is to make the filling. I use a mixer (like this one) to help mix the ingredients. When it is all cooked, top it with jam and shaved almonds.
The pie “crust” on this one is not a traditional hard crust. This one is much softer, which requires extra care when placing into the pie pan. It is buttery and breaks apart in the mouth. It is well worth the extra attention. Trust me.
If you cook this pie, take a picture and tag me on Instagram so I can see what you make! Also, please let me know in the comments section below what you think about this dessert!
- 250 g. (2 cups) of all purpose flour
- 125 g. (~1 stick) of salted butter
- 125 g. (1 cup) of sugar
- 1 egg
- Pinch of Salt
- 1 jar of apricot jam
- 100 g. (1/2 cup) of sugar
- 80 g. (~3/4 c.) of almond powder
- 60 g. (1/2 c.) of all purpose flour
- 60 g. (half a stick) of salted butter
- 3 eggs
- 50 g. (1.75 oz.) of sliced almonds
- 1/2 teaspoon of orange extract
Make the crust:
1. Melt 125 g. of butter and mix with 125 g. of sugar and a pinch of salt. Mix well (grandma wrote "until you get a nice soft pomade"). Add an egg and mix well.
2. Place into refrigerator for 20 minutes. Meanwhile, preheat oven to 395 degrees and work on the filling.
Prepare the filling:
1. Beat 3 eggs and 100 g. of sugar in a large bowl until a little foamy using an electrical mixer. Add 80 g. of almond powder, 60 g. of butter, 1/2 teaspoon of orange extract, and 60 g. of flour to the egg and sugar mixture and beat more.
2. Take the crust out of the refrigerator and carefully distribute the filling on top of the crust (just spread on the crust; don't try to spread on the sides). Cook in the oven for about 20 minutes. Remove and let cool.
3. Spread jam on top of the pie and sprinkle with almond slices. Place in refrigerator and enjoy cold.
After 20 minutes of cooking, stick a thin knife into the pie. If it comes out clean, the pie is finished. If it doesn't, bake for another 5 to 10 minutes.