Apricot Pine Nut And Semolina Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This is another recipe from my favourite TV chef Phil Vickery, I try and love all of his recipes. This is a lovely flan type pie so yummy! Ingredients:
one 24cm diameter x 4cm deep blind lightly baked sweet pastry case |
115g / 4oz castor sugar |
115g / 4oz unsalted butter |
2 medium eggs, lightly beaten |
25g / 1oz potato flour |
115g / 4oz semolina |
50g / 2oz plain flour |
finely grated zest of 1 large lemon |
100g / 31/2oz pine nuts |
5 tbsp. apricot jam |
two x 410g tins of apricot halves, drained |
icing sugar, to glaze |
200g / 7oz thick greek yoghurt |
30g runny honey |
Directions:
1. Preheat the oven to 180°C / 350°F / Gas 4.
2. Cream the sugar and butter together until light and fluffy,
3. add the egg, a little at a time, until fully incorporated.
4. Carefully beat in the potato flour, semolina, lemon zest and plain
5. flour, do not overwork.
6. Spread the apricot jam liberally over the lightly cooked pastry base.
7. Spoon the sponge mixture into the blind baked pastry case and spread out evenly.
8. Sprinkle over the pine nuts and arrange roughly half the apricots
9. evenly over the top, keeping the rounded side uppermost.
10. Bake in the oven for 30-40 minutes or until set and well risen.
11. Remove from the oven and allow to cool slightly, then dust heavily
12. with icing sugar and carefully glaze under a hot grill.
13. Roughly chop the remaining apricots, add to the Greek yoghurt along
14. with the honey, stir well. Serve a large wedge of the pie with the
15. yoghurt. Enjoy!!
|
|