Apricot Pie Recipe - Bruno Albouze
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- Опубликовано: 6 сен 2024
- Here is the ultimate apricot pie made with a buttery crust, rosemary almond cream, apricot marmalade and topped with almond crumble & seared apricots!
This recipe is inspired by Cedric Grolet.
To get the full recipe go to brunoalbouze.com
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I don't know what kind of man Bruno is, but after watching couple videos I can say that this man has a lot of class. I'm not fooling myself, I'm not gonna do these recipies, but I'm gonna watch anyway. I love this guy.
At least try the croissant recipe, it is hands down the best one ever. I make egg souffles with it, danish pastry, and cinnamon palmiers with it. It's very versatile and pretty simple to make.
Well, you convinced me. Gonna do it soon!
Guys, when he pre-baked the pie crust, make sure your cling film is oven proof. Most are not, but Bruno works with top stuff, so keep that in mind. Obviously, baking paper works fine too!
Bruno you should have your own tv show - the world should know you - youre amazing xxx
How could anyone in their right mind give this a thumbs-down?!
Bob Gilchrist jealousy is a disease this recipe is amazing no reason to hate
Hahaha Noel, I ment I could only give Bruno a thumbs up. Shame on me 😂
Anahita Atihana so you have a thumbs down lol
Tell me about it
People who cannot even cook. I know people who can’t even make a tray of Ice.
I just made this dessert for my friends (and needed something impressive), but instead of apricots, I used strawberries. Wow! This is absolutely worth making!
I made this recipe too except I use peaches it was amazing.
The 3 ways apricots + almond cream with a rosemary twist + Almond crumble
Stunning, as always. Got to try this merveille. Merci pour la recette chef !
This is honestly art! I loved the subtle difference in this video too; you were a little more thorough in your demonstration today! Thanks Chef!
This is like a piece of art, incredible😍
I love the way you narrate your process. It makes it like 10 times better.
Jared K i know i m getting there.. took me 5 years😬😋
What could I say .. To be honest you should be more Fair and let us taste this perfection .. From Egypt and my family adore you
you don't have to resist biting into that pie bruh, _you earned it!_
Another fantastic desert chef.... that frangipant is gorgeous and delicious.... and with apricots is stunning... thanks bruno from Malta
Oh My God. Just made it today, yes it is apricot season. My friend does not like rosemary , so I substituted with pulverized edible lavender flower. Just a hint. The idea is coming from Bruno of course. He used it in one of his peach creation. When you caramelize the apricot, be careful it is very delicate!!! Thanks again.
Wow, i can't believe how much i want this pie...Gorgeous!
Oh my!! It looks scrumptious!
I will make it this weekend
Thank you for these amazing recipes :)
Bravo elle est magnifique votre tarte aux abricots chef j'en ai l'eau à la bouche 😋
Bruno - you're skills are simply Incredible! Rosemary and Apricots - I will have to try that. I take it you can substitute the apricots with other fruits, such as plums, peaches or apples etc? Thanks Bruno - I really appreciate that you post these recipes. I have learnt so much watching your channel. Cheers.
Chef, in the event I cannot get hold of almond paste easily (without ordering it online), would I be able to use some almond extract for the almond cream instead? I know it might not be entirely the same but it’s more as a last resort, to know if it would be possible.
As always, you’re the best. If Chef Bruno posts new recipe, I will watch it. I still use your madeline and eclairs recipe to this day, and have done for nearly four years :)
It gives the right flavour but not texture. Easier way is to just blitz up peeled almonds, touch of sugar and a touch of oil/butter to a paste. Or even marzipan and more almond extract. Should do the trick nicely :)
you dont need any paste to make traditional almond cream, this is more of a fancy recipe, but you will be just fine with butter, sugar, eggs and powdered almonds.
You are the best Bruno! I absolutely love your recipes and your personality = a winning combo. You should have more subscribers. I need to get the word out on you. Do you have a cook book or restaurant?
i'm not a fan of fresh apricots (but i love them dried), so i kept telling myself you were using peaches. mmm! i love peaches! looks like you enjoyed the results!
LBrobie I've tasted canned apricots but not fresh or dried. They were OK but apricots is not a fruit that I really care for, and I've never heard of an apricot pie. That crust and crumb topping looks good though. I have discovered lots of things on this channel that is new to me.
Je suis hypnotisé par vos vidéos, un vrai chef , un vrai passionné de cuisine et à présent à la maison on connaît tous bruno albouze , j'attend vos nouvelles recettes avec impatience !
Love apricots, love pastry, love patisserie, this is intense. Thankyou Bruno.
Another masterpiece made by the hands of a great masterpiece himself🙏😍..I dont know what I enjoy more: watching you in the kitchen?💖 or learning about all your fantastic dishes?! Bravo Bruno👏🎉🍰More! More!
Wish i was eating that right now
Great work Bruno, truly enjoy your videos!! Question; what type of non-stick pan would you recommend?
Just WOW! Nothing else to say.
Looks incredible. Liking the seasonal choices
How not to love this tart?!
Real deal craving for apricot pie after watching this.
Hi, please tell me if I can do it with strawberry . Thank you
This kinda pie is not suitable for strawberries but rather same family such as peaches, plums, prune..
pour moi une recette-vidéo Bruno est TOUJOURS un "tremblement de terre" !!
la tarte aux abricots est ma préférée - tiède de préférence- va falloir que j'essaie celle-ci sérieusement !
le trick pour éviter que la pâte du fond s'amolisse, super !!
cette tarte aux abricots est la plus sophistiquée que j'aie jamais vue, ne reste plus qu'à l'essayer et ... l'adopter !!
J’ai fait cette magnifique tarte ce week-end (déjà faite l’année dernière) comme on est en pleine saison des abricots....
J’ai suivi la recette à la lettre : quel bonheur ! Quelle merveille ! Avec cette pointe de romarin, c’est époustouflant, un vrai délice. Sortie du four ce matin, il en reste presque plus !
J’essaierai une variante avec de la lavande à la place du romarin, cette association peut donner de bons résultats !
Merci d’avoir partagé cette recette avec nous !
This is an amazing looking apricot pie.
Why haven’t you been signed to a tv series???
soon 😏
Bruno Albouze is this really true?
Bruno definitely deserves a tv show, but I hope they left him do it HIS way.
THE Vegetarian Lasgne = simply incredible! Formidable!! Merci beaucoup!!
Your are great sir, i wish i could make my stage beside you.
OH MY GOODNESS😍😍😍😍
This is DREAM cake, absolutely stunning!!! Love you Bruno! You’re the best!!!!
Tried it already twice. Gorgeous! But I have to modify it, since the crust is baked too dark after more than one hour in the oven. And I think that I have to double the amount of apricots...
earthquake 😂😂... 😐 not funny
0:30
Soheil Karami I fuckin love his jokes
😂😂
I love his jokes too 🤣
That looks awesome!
Wow, that looks delicious and that tart looks pretty good too.
Couldn't find the recipe on your site will you help me please?
I don't really like apricots but the crust and crumb topping looks good. BTW, I like the new backslash on your kitchen wall. That grey brick is pretty.
one question - when you bake blind the pastry, wouldn't the plastic wrap be melted at 350F/180C ? Thanks.
Awesome. Always.
Cher Bruno, encore une magnifique recette et le mercredi étant mon jour de repos, c’est jour de cuisine avec Bruno Albouze !
Donc je suis en train de faire cette superbe tarte (bien riche en beurre tout de même !!!) et les lasagnes végétariennes qui sont tellement bonnes !
Petite question : une fois la pâte sucrée foncée, peut-on la laisser reposer au congélateur pour diminuer le temps de pause ?
Merci d’avance
Pensez a rajouter plus de sucre si vos abricots sont trop acide 🍑
Work of a master
I'm making this with peaches as soon as they are in season at my farmers' market - they don't have apricots.
Wish I got a better close-up of the slice but looks amazing!
Your shit's so good bruno, I'm so glad I found you.
I will try this at home since apricot is my favorite fruit.
as always love everything you do
I’m in Qatar 🇶🇦 and I can smell it . Believe it or not ✌🏼😋 thank you thank you thank you
Hi, Bruno! What is the size of your baking form? diameter?
@wybuchowaskarpeta Hi! yes, it is 28cm (diameter)
Hello! I made this gorgeous pie today and realized that I couldn’t get it out of the mold... How can I do it? And what form did you use? Thank you
Great job Bruno!!!
La presentation de votre recette est adorable . On a envie de deguster tout .yammi
here i come again ! with my sandwich ... additionally now i have rice
I am a life long. Your food is pure love on a plate.
love the tart😁😁
This looks like it would SO be worth the effort. I think I'd eat that all in one sitting...
Amazing Bruno, thank you
As always..... perfect :-)
Delicious Bruno!the perfect man!😘😘😘😘😘😘
Im so stoned..i love this channel
Vos recettes toujours belles. Ça donne envie de les préparer tout de suite. Mille Merci
Toujours un plaisir a regarder , bravo Bruno tu gère
vous êtes le meilleur! Je regarde vos recettes -vidéo toujours le sourire aux lèvres! Merci,merci, merci!!!
Almond cream is like frangipane?
Apricot and almond decadent overload.... well done, sensei!
I shouldn't be laughing this hard 0:32 seconds in...I had to restart just to get myself together...
Bruno, could you recommend me a recipe for a cake with chocolate and walnuts? If it could be moist and light even better! (so not like brownies)
I shouldn't have watch this when I'm hungry...Now I want a pie :(
Et bien merci pour votre conseil mais ma foi, la quantité indiquée était parfaite et la tarte a eu un très fort succès... mon mari la préfère froide, ma fille, tiède mais tout le monde est d’accord sur un point : à refaire ! Peut-être la revisiterais-je en remplaçant les amandes par de la pistache, qu’en pensez-vous ?
Alors encore merci et continuez à nous faire partager un peu de votre savoir-faire; en plus, ce n’est pas difficile ! À bientôt
Thank you,
Mr. Albouze your skill is extraordinary......
fabulous recipe, looks decadent and delicious, will make this weekend, thank you for sharing this recipe and your wonderful cooking techniques as well. Merci Beaucoup Bruno!
Very beautiful tart! 😃
Ahhh, my mother is 100% french, family from Belgium, apricot her FAVORITE EVER, could I make this for her, afraid not 😩😩 sorry mom 😭
Bruno! I love your videos so was hoping if you could make my favorite pastry - The Classic French Napoleon Bar!
Someone share link if bruno has already made it plz. Thanks so much!!!
A Heart Attack on a Plate ! But what a way to Go :-)
Franchement, tes vidéos sont géniales à regarder, je t'ai découvert récemment, mais je les ai toutes regarder en l'espace de trois semaines. And this recipe is a real earthquake in a palate, it's great, really great !
Looks delicious !!! Thank you
What size is the tart tin?
You are the best. Thank you for all your recipes you share to us!
Please, do just one episode in french!
Delicious
Gonna make it !
and after i eat one piece of this gorgeous looking pie i have to run for one hour.
Pouvez-vous rappeler les propositions de la pâte sucrée, s'il vous plaît
Mon dieu une vraie tuerie, merci beaucoup chef
J’aimerais tellement aimer avoir vos recettes en français 🙏🙏
Oh céus
Que doce maravilhoso
Quero um pedaço ♡♡♡
Yammy..thank you for another amazing recipe!!😋😋😋
I even didn't hear anything such as earthquke😃🤹♂️by the way tart look DELICIOUS👌👏
“Come here baby”
*clank clank clank*
*shrugs*
*smiles*
“Earthquake. Hahahah.... not funny”
Thanks for the idea of his master l love that😘😘
Now that is wat i call an apricot pie
이탈리아 인이 혼자서 화산분화구를 연구하면서 조사를 하면서 식물 씨앗을 발견 하셨습니다 그분이 존경 받을 만한 분같네요
So delicious 😋very nice chef 💗👍
Wish I lived in San Fran(?). I would pay you to make me food every day.