If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A delicious combination of summer fruits with the acidity of the red currants and the sweetness of the apricots —MarieGlobetrotter
- 130 grams flour
- 100 grams almond flour (or finely ground almonds)
- 70 grams sugar
- 1 pinch salt
- 100 grams butter, cold and diced
- 1 egg yolk
- 2-3 tablespoons cold water, if necessary
Filling and Streusels
- 50 grams almond meal
- 50 grams hazelnut meal
- 300 grams small apricots
- 200 grams red currants
- 100 grams cold butter
- 70 grams brown sugar
- 100 grams flour
- 1 pinch salt
- 2 tablespoons butter
- For the dough, put all the dry ingredients in a bowl and combine well. Add the cold butter and knead with the tip of your fingers until it resembles coarse cornmeal. Add the egg yolk and, if the dough is too dry and doesn’t come together, add some cold water as well. .
- Transfer to a work surface, form a ball, and flatten into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- Butter your pie plate. On lightly floured work surface, roll out dough (1/8 inch tick), form a circle and line your pie plate. I like to roll out the dough by placing plastic wrap on top.
- Wash the apricots, remove the kernel and cut in four. Remove stems and wash red currants. Arrange the fruits on the dough. Preheat oven to 350F
- For the Streusel, put the flour, brown sugar, salt, almond and hazelnut meals in a bowl. Add the butter and form large and medium lumps with your fingers. Spread out the Streusels on the apricots. Add small bits of butter in top
- Bake for 35 minutes on 350F. Let cool before serving – it makes it all the better because the dough absorbs all the juice