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

This apricot compote is made from carefully selected apricots sourced from France and Spain, with part of the fruit processed in our Andros facilities close to the growing areas. It stands out for its attractive orange colour, smooth and easy-to-use texture, and generous fruit pieces. Its flavour combines the sweetness of ripe apricots with a delicate touch of acidity typical of Bergeron-type apricots, providing balance and freshness. An ideal solution for verrines, inserts and pastry creations seeking a true fruit presence.

Discover our High fruit compote product range

Preparation steps

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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