Cookbooks I love and use often: The French Kitchen, Joanne Harris & Fran Warde
Arikosen Waehe....Swiss apricot pie....so yummie!
Recipe: Shortcrust pastry: 250g unbleached, organic plain flour
100g unsalted Butter
2 teaspoons vinegar
1 teaspoon salt
100ml cold water
Method: Rub Butter into flour until it looks crumbly, add salt vinegar and the cold water, mix and kned. It will come together quickly. Don't over kned other wise the pastry will get hard.
Let it rest at least for 15 minutes. In our hot climat I put it in the fridge.
I use a Kenwood multi food processer and it works well and fast. I usually make a double quantity dough to freeze.
This quantity will make one pie 26cm pie dish or baking tin. Roll out and line pie dish.
refrigerate until the filling is prepared.
About 1kg Apricots halfed and stones removed. Arrange Apricots neatly in rounds.
Custard: 150 ml cream, 3 eggs, 2 tblspoons organic sugar, 1/2 teaspoon natural, concentrated Vanilla extract. 1 heaped teaspoon potatoe flour. Mix first the potatoe flour with a little milk to make a paste. Whisk all ingredients well and add the paste and whisk well again. Pour it slowly over prepared apricots and bake at 22o C for 10 minutes, reduce heat to 180 for 2o minutes.
Check that it doesn't get too dark. Let it cool and eat the same day. It is a real treat!