La TARTE ABRICOT PISTACHE - Recette facile et gourmande avec des abricots

Hi everyone, welcome to my channel Les Ateliers de Ludo. Today I want to offer you a seasonal recipe. It's the beginning of summer, so it's the season of beans, namely peaches and apricots. So today I'm going to offer you a pistachio apricot pie recipe. Last year I already offered you a very simple almond apricot pie, which you can find of course on my YouTube channel. I'll put the link right here. And you liked this recipe a lot. So this year I decided to upgrade this recipe a little bit by offering it with pistachio, since it's a flavor that's also very in vogue, that you like a lot. So the recipe is basically the same as last year's, but we're going to flavor everything with pistachio. And you'll see that this pistachio apricot pie is really delicious. Before starting this recipe, remember to like this video, it really encourages me to make other recipes in videos, because I remind you that it's still a lot of work to make YouTube videos. And remember to subscribe to my YouTube channel and activate the little alert so you don't miss my next recipes in videos, because right now I'm offering one a week. So it can go very fast. This pistachio apricot pie is composed of a crispy sugar paste, a pistachio cream like almond cream, and baked apricot. You'll see, it's a delight. If you're ready to make this fabulous pie with me now, well, let's go for the recipe. We're going to start by making our sugar paste. For this, we'll need 100g of butter, 65g of icing sugar, a pinch of salt, 40g of eggs, 160g of flour, and 20g of almond powder. In the robot's bowl, I start by pouring my butter, to which I add the icing sugar. And I'm going to mix everything using the mixer's whisk, until I get a mixture with a creamy texture. Then I add my previously beaten egg, which has returned to room temperature. And I mix again until the egg is completely incorporated. I can then add the almond powder, and mix again. When the mixture is homogeneous, I can add my last ingredient, which is the flour. And I mix one last time, making sure not to overwork the dough, so as not to give it too much elasticity. When the dough is homogeneous, I can stop mixing, and pour it onto a cling film. I cover it with cling film, before placing it in the fridge. Once my sugar paste is made, I cover it with cling film, and place it in the fridge for at least 2 hours. When my sugar paste is cold enough, I can flatten it. To do this, I use a simple rolling pin, and I spread my sugar paste on a thickness of about 2 mm. When my dough is flat enough, I place my 22 cm diameter baking ring on top, and I cut a 4 cm diameter disc from the edges of the ring. I remove the excess dough, and I roll my disc around my rolling pin, to move it more easily. I place my 22 cm diameter disc on a micro-perforated baking mat, and I roll my sugar paste disc over it. Be careful, this disc must be very cold, so as to be able to smear my ring. And I can start smearing my ring, by gently pressing with my thumbs towards the inside of the ring, to place the dough against the walls of the ring, as well as on the baking mat. I do the same thing on the entire perimeter of the ring. When I'm done, I remove the excess dough, by passing my rolling pin against the edges of the ring. I remove the discs, and for a more precise finish, I remove the excess dough using the blade of a knife. Before I proceed to the first baking of my fond de tarte, I have a little tip. I place my fond de tarte in the freezer for about 15 to 20 minutes, before baking it. My fond de tarte is ready to bake. I'm going to bake it in a preheated oven at 160°C for exactly 15 minutes. This corresponds to the pre-baking of the fond de tarte. My fond de tarte is pre-baked. I let it cool at room temperature, before garnishing it and proceeding to the second baking. We can now move on to the preparation of our pistachio cream, in the form of almond cream. For this, we will need 70 grams of butter, 70 grams of sugar, 70 grams of whole eggs, 15 grams of pistachio paste, and 70 grams of pistachio powder. In a bowl, I pour my butter, as well as the sugar, and I'm going to mix everything together with a whisk until I get a creamy mixture. I can then add the beaten eggs, which I have returned to room temperature. And I mix again. When my mixture is almost homogeneous, I can add the pistachio powder, as well as the pistachio paste. And I mix one last time until I get a very homogeneous pistachio cream. Here, the pistachio paste is completely optional. You can absolutely not add it. You will simply have a slightly less pronounced pistachio taste. I just have to pour my pistachio cream on my pre-baked pie crust, which has returned to room temperature. Here, we are really not afraid to be generous with the pistachio cream, because it is really what will bring texture and taste to our pie. To garnish my pie, I just have to cut some fresh apricots in half. Make sure to choose apricots that have taste and are ripe enough, otherwise your pie may be very acidic after baking. I place my half apricots on my pie crust, making sure to tilt them back and push them into the pistachio cream. My pie is now ready to go back to the oven for the second baking. I'm going to bake it in a preheated oven at 170°C for about 45 to 50 minutes. Once my pie is completely cooled, I'm going to need only a few ingredients to decorate it. I'm going to use a little apricot jelly, a little icing sugar, and some well-sold pistachio chips. I remind you that you can find the entire list of ingredients for this recipe in the description bar just below this video. With a brush, I just coat my half apricots that have returned to room temperature with a little apricot jelly. It will bring them shine and it will protect them from air oxidation. To finish, I sprinkle a little icing sugar all over the surface of my pie and I sprinkle a few pistachio chips to bring back the flavors of this pie. And here is our apricot and pistachio pie finished. Once well cooled, it will be ready to be tasted. I hope you enjoyed this recipe. Remember to like the video and subscribe to my YouTube channel. I remind you that for those who want to go further in pastry, you can also join at any time my online courses that you can find by clicking on the link that is just below this video. If you make this recipe again, remember to tag me on Ludo's social networks in the plural. I would be happy to come and see your own creations and to come and leave a little comment and like your photo. Continue to take pleasure in baking and to delight your loved ones with your most beautiful cakes. And as for us, we will meet very soon for a new video recipe on YouTube. Goodbye!