Apricot

Try this delicious apricot pie. This recipe seems to be a little complex at first glance, but once you get your hands to work at you can´t stop ´till you are eating it.

Serves: 6

Ingredients

Pâte Brisée (All Butter Crust for sweet pies)

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2
  • inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
  • 2 to 4 Tbsp ice water, very cold

Filling

  • 1/4 cup packed brown sugar
  • 2 teaspoons flour
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground chipotle chile powder or plain chile powder
  • 1 pound pitted and halved fresh apricots
    1/4 cup raisins
  • 2 Tbsp chopped pecans

Procedure

Pâte Brisée

  1. Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes or longer so that they become thoroughly chilled.
  2. In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
  3. Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
  4. Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Filling

  1. In a medium bowl, mix the sugar, flour, cardamom and chipotle chile powder. Fold in the apricot halves and raisins, until they are well coated with the mixture. Set aside and let macerate for 10 minutes.
  2. If you are working with chilled pie dough, remove from the refrigerator to let stand for 10 minutes before rolling out.
  3. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
  4. If you are cooking on the grill, transfer the rolled-out pie dough to a large, lightly buttered, doubled over square of aluminum foil. If you are baking in the oven, transfer to small-rimmed, lightly buttered baking sheet.
  5. Place the apricot mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Sprinkle the top with the chopped pecans. Fold the edges of the pie crust up and over so that a small circle of filling is visible.

Grilling Directions

Prepare grill (either charcoal or gas) for indirect medium heat. Carefully transfer the tart on foil to the grill. Make sure it isn’t directly over any coals or gas flame. Cover the grill. If your grill has a temperature gauge, try to keep the temp between 350°F and 400°F. Cook for 40-50 minutes, until crust is lightly browned and the filling is bubbly.

Oven Directions

Preheat oven to 350°F. Cook tart for 45-50 minutes, until the crust is lightly browned and the filling is bubbly.
Enjoy it with a creamy vanilla ice cream.

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