Apricot verbena sugar pie
Ingredients
2 tarts
Brioche dough
200 g Semi-skimmed milk
14 g Active dry yeast
500 g AP flour
100 g Sugar
2 Eggs
100 g Butter
Verveine cristallisée
30 Fresh verbena leaves
30 g Egg white
50 g Sugar
Apricot jelly
125 g Apricot puree
20 g Sugar
3 g Pectin
Verbena apricot compote
300 g Apricot high fruit compote
3 Fresh verbena stems
Sugar pie
1 Egg
50 g Liquid cream 35% fat
100 g Soft brown sugar
40 g Butter
Assembly
8 Fresh apricots
Apricot high fruit compote
Andros Chef apricot high fruit compote has a bright orange colour and a texture easy to use in verrines or in gelified inserts with large fruit chunks. It has a perfect sweeten flavour with a hint of acidity typical of the Bergeron apricot variety at full maturity. Apricots are transformed in our plant in France. Packed in 1kg flexible bag.
Discover our products range High fruit compotePreparation steps
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Brioche dough
Combine the warm milk and yeast, let it sit for about 10 minutes until the yeast is activated and foamy. In a mixing bowl, whisk together the flour, sugar, and egg. Pour in the activated yeast mixture and combine for 5 minutes at medium speed. Add the butter and knead for 10 minutes. Allow the dough to rise for about 2 hours. Shape the dough in a 25cm diameter disc. Place in a greased circle on a rack covered with baking sheet, allow to rise for 1 hour.
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Crystallised verbena
Wash the verbena leaves and completely dry them. In a small bowl, lightly beat the egg white. Prepare an other bowl with sugar. Dip the leaves into the beaten egg white, making sure to coat both sides of the leaf and then into the sugar. Dry in the oven at 50°C for 1 hour.
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Apricot jelly
Heat the apricot puree at 45°C. Add sugar/pectin mix in rain. Bring to a boil while continuously stirring. Blend and allow to cool down. Pour in a squeeze bottle.
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Verbena apricot compote
Cook the apricot compote in a sauce pan with the verbena leaves. Allow to infuse for 5 minutes on low heat. Off the heat, cover the pan with cling film and allow to cool down. Pour in a pipping bag.
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Sugar pie
Beat the egg with cream in a mixing bowl. Using your thumb, make small wells all over the brioche dough. Pour the egg/cream mixture into these wells. Dot the dough with dollops of the compote. Sprinkle with brown sugar and dice the butter. Bake in the oven at 170°C for 20 minutes. Allow to cool before removing the ring.
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Assembly
Slice the apricots into thin strips using a mandoline. Place them in a rosette pattern on the sugar pie, then pipe small dots of apricot jelly on top. Finally, decorate with crystallized verbena leaves.