There’s times like this where the inspiration drop me loosely, and so I don’t know what to tell you. Then, I could tell you my life, as what I’m leaving on vacation soon (but that, as I have already said), that Mini-Mademoiselle will soon celebrate its 1 year, that today there is a wind that is not possible, and that I am in the process of writing affalée on the couch surrounded by two cats in fashion clothes !!! Good, but as I am not sure that my life you’re passionate about as it is, I’m going to find something else to say to you. Everyone knows that yesterday was the start of the school (it is not a scoop), and as it is Wednesday, I am sure that you are looking for (or not), ideas of snacks to give courage to the children to face the school. Well, if you don’t have children it also works, because you always need a good taste, yes, because adults also have a lot of things to face on a daily basis !

So the taste of the day is tart apricot, tart tart lil taste of it again, which in my opinion won’t last long (at the same time I say that but I have not tried to burn it…which is just an expression ?! ah good forgiveness then…!). Well, I think it’s better that I stop here my procrastination of the day…

Pie apricots to the amandine {without milk}

For 1 pie Save Print Ingredients

  • Fifteen of apricots
  • 100 g of almond powder
  • 80 g of margarine plant
  • 50 g of sugar cane
  • 2 eggs
  • FOR THE DOUGH
  • 150 g whole meal flour of rye
  • 50 g whole meal flour of wheat
  • 8 cl of water
  • 5 tbsp vegetable oil neutral
  • 1 g of salt
  • 2 tablespoons of cane sugar

 

Preparation

  • To make the dough, mix together the dry ingredients and then add the oil. Sand dough with fingertips, then add the water gradually. Work the dough to form a homogeneous mixture. Form a ball and let rest 1 hour in a cool place. Take out 15 minutes before the spread.
  • Preheat the oven to 190°.
  • Roll out the dough on 3-4 mm and then go for it in a pie pan covered with parchment paper.
  • Prepare the amandine by beating the margarine and the sugar then adding the eggs and the almond powder. Pour the mixture over the dough.
  • Cut the apricots in half, then arrange them nicely on the tart by pushing them slightly.
  • Bake for 20-25 minutes.
  • Serve once cooled with some crushed pistachios on top.

 

Written by Doc

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