Ingredients
– 500 g ripe apricots, pitted and quartered
– 2 tablespoons extra-virgin olive oil (aromatic, fruity taste)
– 1 teaspoon honey (optional, to enhance the apricots)
– One or two sprigs fresh rosemary, leaves removed
– 125 g T65 or T55 flour
– 75 g almond powder
– 60 g shelled pistachios, coarsely crushed
– 100 g sugar (or vanilla sugar mix)
– 125 g soft butter, cold, diced
– Pinch of salt
Preparation
1. Prepare the fruity base
Preheat oven to 180°C.
In a bowl, gently combine the apricots, olive oil, honey (if using) and half the rosemary. Leave to marinate for a few minutes to infuse the flavors.
2. To make the crumble
In a separate bowl, mix the flour, almond powder, sugar and a pinch of salt.
Add the cold butter and work with your fingertips until you obtain a sandy texture, with a few chunks for crunchiness.
Add the crushed pistachios and the rest of the rosemary for a gourmet, fragrant touch.
3. Assembly and cooking
Pour the apricots into a gratin dish (or individual ramekins).
Crumble the crumble mixture evenly over the apricots.
Bake for 20-25 minutes, until the top is golden and crisp.
Remove from oven and allow to cool for 5 minutes before serving.
Taste !
