Apricot pie

For this pie you need

A short crust pastry

  • 200g of flour

  • 100g of butter

  • 1/2 teaspoon of salt

  • 1 teaspoon vanilla sugar

  • about 50g of warm water

Put all the ingredients except the water in a food processor, pour the water in a stream, once the dough forms a ball, stop the processor.

The cream

  • 1 egg

  • 110g of cream

  • 60g of sugar

Pre-bake the pastry. Once pre-baked, place the apricot halves and add the cream.                            

Put the tart back in the oven for 20 minutes (170°C).

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