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Pastry with apricot surprise

Pastry with apricot surprise

At the height of the season of apricots that - alas - this year they are made a little 'wish for, here is a sweet proposal.
No more than another delicate variation on the theme of the fruit pies with baked cream

With an extra feature: in this case it is not an open cake but a closed one with a lid.
Pure of puff pastry.

This preparation is simple and relatively fast but presents a small problem: if summer is the season of apricots, it is not for puff pastry. Especially if it is a butter puff pastry without any additives whatsoever; tends to melt very easily ...

So, in the absence of a refrigerated worktop you just have to go down to the cellar (+ 15 °) or make extensive use of the refrigerator!
The result will fully repay these little extra efforts.

Here's how to prepare it, starting as always from the ingredients.


cake mold cm 32x10


puff pastry with butter, approx.



small apricots



ground almonds



bread crumbs



milk to brush



for cream


cream or milk






XNUMX/XNUMX cup sugar







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First prepare the space in the fridge (I use the gauges for the beer bottles ...).
Roll out the dough necessary for the bottom and put it in already mold lined with parchment paper and store it in the fridge for about twenty minutes.
Same procedure for the lid.

Preheat the oven (static) to 200 °.

Wash the fruit and slice the apricots in four for the long one; wanting a touch of extra sweet, mix the slices with a cup of sugar (I personally find that the apricots are already quite sweet by itself).

Arrange on a puff pastry base of the bread crumbs and almonds (to prevent the fruit moisture can ruin the dough), arrange the slightly overlapping slices of fruit and wipe again from the fridge.

Whisk the ingredients for the cream in a bowl, take the bottom and cover everything with the cream.

Just fold the edges of the base on the fruit and close with the lid.
Brush thoroughly with milk (possibly with a little egg yolk):
Pie will stand in the oven long enough and must not become black, only just browning.
Just before baking, chop the lid here and there to facilitate the steam outlet!

Bake for 50 'immediately lowering the temperature to 190 ° (static oven, I recommend) and cook by checking from time to time.
As usual temperatures are indicative: if the dough does not begin to swell after the first ten minutes, you may need to raise the temperature for about ten minutes.

Remove from the oven and leave to cool on a wire rack.

Sprinkle with powdered sugar, slice and serve.

Good dessert! (or good snack, if you prefer ...)


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  • Wanting, for the goodies, accompany the slices of puff pastry with Chantilly cream.
  • Regarding the choice between preparing puff pastry on its own or buying (quality) ready, I refer you to this my little article.