Preparation time: 25 minutes
Cooking time: 40 minutes
For 6 persons
For the sweet almond pastry:
For garnish :
Sift the flour, icing sugar and ground almonds.
Add the egg and mix with your fingertips until you get a sandy consistency. Don't overwork the dough. Form a ball, wrap it in film, and place it in the fridge for at least an hour.
Preheat the oven to 200°C.
Roll out the dough with a rolling pin into a rough circle about 8-10cm in diameter larger than your pie tin. If it's hard to work with, roll it out between two sheets of parchment paper.
Butter the pie pan and gently place the dough in it. Book cool.
Prepare the apricots: wash them, dry them, cut them in half or in quarters and remove the pits.
Place your mumps on the dough.
Cover generously with apricot jam and sprinkle with pistachio chips (optional).
Fold the dough overflowing from the mold over the fruit.
Bake for about 40 minutes, until the pie looks golden brown.
Enjoy warm or cold with a scoop of ice cream.