I left to talk about a bourdaloue apple pie. But, it was pointed out to me that it was normally a pear pie, and that necessarily my kind readers, who are a little picky about the names of recipes, were also going to point this out to me. So it will be an almond apple pie. I could also have spoken of a graphic pie…
In short, you can call it whatever you want.
What I can assure you is that it is delicious in addition to being beautiful. My initial idea was to redo a pie like this, but much easier and faster. Apples are perfect for this. It consists of an almond shortcrust pastry, an almond cream flavored with amaretto and nicely arranged apple slices. To finish, I cover everything with apricot jam. There you have it, a little pie that will seduce everyone!
For Apple Pie Amandine:
25g ground almonds
50g icing sugar
1 pinch of salt
1 pinch of baking powder
Mix the flour, ground almonds, sugar, salt, yeast and soft butter into pieces.
Add the egg and mix until you have a homogeneous paste, without insisting. The dough can be made in a food processor. If necessary, add a small trickle of water.
Lightly flour the work surface and roll out the dough.
Fill a frame of 20 cm.
Refrigerate for at least 30 minutes.
80g soft butter
80g ground almonds
1 tsp cornstarch
1 tbsp amaretto
1 tbsp apricot jam
Preheat the oven to 170°C.
Mix butter and sugar.
Add the ground almonds and cornstarch. To mix together.
Add the egg and the amaretto. To mix together.
Take the dough out of the fridge and remove the excess with the blade of a knife.
Spread the almond cream over the dough.
Cut the apples into thin slices and distribute them in the cream as in the photo below.
Bake for about 40 minutes.
Dilute the jam with a little water and coat the tart as soon as it comes out of the oven.
Let cool and keep at room temperature.
Finally: for this presentation, a 20 cm frame is necessary. You can choose another shape and arrange the apples differently.
The amaretto can be replaced by rum or eliminated. As a reminder, there is no more alcohol after cooking.
This pie is just as good the next day.