Happy Thursday everyone! We are almost through the week, although this week did seem to fly by for me! I am officially out of school for summer break, so I will be writing more blog posts and working on perfecting my photography, writing skills, and other things to make sure that I can be the best blogger possible!
Today, I am going to be sharing a recipe for a delicious apricot dish that I made 2 weeks ago for my grandfather’s birthday. This recipe is very special to my family because our ancestors made this recipe when they were living in France many years ago.
If you like apricots and airy cakes, then you will surely enjoy this recipe! It’s simple to make and tastes heavenly!
|add||Unsalted Butter (for greasing the pie plate)|
|2||Large Eggs (separated)|
|⅓ cup||Sugar (plus 2 tablespoons)|
|3 tablespoons||All-Purpose Flour|
|½ cup||Heavy Cream|
|1 teaspoon||Vanilla Extract|
|¼ teaspoon||Kosher Salt|
|2 15.25-ounces cans||Apricots (drained and gently rinsed)|
|1 teaspoon||Lemon Zest (grated)|
|add||Lemon-Vanilla Whipped Cream (for topping, optional)|
|1 ½ cups||Heavy Cream (chilled)|
|1 ½ teaspoons||Vanilla Extract|
|½ teaspoon||Lemon Zest (grated)|
- Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
- Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
- Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
- Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of whipped cream, if using.
This recipe is very simple and delicious! It is perfect for spring & summer, and it’s sure to bring a smile to anyone’s face!
Thank you for reading, and please feel free to reach out if you have anything you’d like to see on the blog, or any questions about this recipe!