For this pie you need
A short crust pastry
- 200g of flour
- 100g of butter
- 1/2 teaspoon of salt
- 1 teaspoon vanilla sugar
- about 50g of warm water
Put all the ingredients except the water in a food processor, pour the water in a stream, once the dough forms a ball, stop the processor.
The cream
- 1 egg
- 110g of cream
- 60g of sugar
Pre-bake the pastry. Once pre-baked, place the apricot halves and add the cream.
Put the tart back in the oven for 20 minutes (170°C).