This is a delightful treat! The cream is rich and decadent, the crust is delicate and sweet, the tart fruit adds a bit of surprise to the mix. Make it in advance for your guests or family and have vanilla-smelling kitchen for days 🙂
This simple and flavorful bake is designed to use whatever leftovers you may find in your fridge. It is surprisingly easy even if you make your own shortcrust pastry shell (based on this recipe).
If you have tons of produce, this pie, heavy in fruit and light in cream, is just for you!
This week, the Sunday bake is a bit early, as we are going on a trip tomorrow. This time I experimented with pie filling. What I came up with is a combination of nice, creamy raspberry, mixed with gooey white chocolate!
It is so gooey it runs out!
Today I have something of a fancier bake for you. It is a little more laborious than some of the previous ones, but certainly worth it 🙂 This pie is a great recipe not only for apricots, but for other slightly more sour fruits such as gooseberries or currants or even tart cherries I suppose.
