1 box of 820g of St Mamet apricots
1 puff pastry
A few slivers of pistachios
For the pistachio cream:
50g of butter at room temperature
50g of pistachio powder
20g of sugar
Mix the butter and the sugar, add the egg, then the pistachio powder. If you can't find pistachio powder in the shops, just blend 50g of pistachio. Once the mixture is thick, the cream is ready.
Take out your pie crust and place it in your dish. Top your pie crust with the pistachio cream and then arrange the apricots. Fold the pastry over the fruit, tightening the edges a little.
Arrange the pistachio slivers on top.
Bake for 20 to 25 minutes at 180 degrees.