Laurent Mariotte revisits the apple pie with an unexpected ingredient, his recipe is extremely simple

He is the perfect ambassador of simple and gourmet cuisine accessible to all. Every day on TF1, Laurent Mariotte shares with viewers his best daily recipes in Small dishes in balance. After revealing his secret for perfect pancakes or unveiling his very gourmet cookie recipe, the host is today revisiting a dessert adored by the French: apple pie. For this creation, Laurent Mariotte has chosen to combine the sweetness of apple with the tangy flavor of… grapefruit. ” In the kitchen, it’s like in life, there are weddings we would never have thought of », Explains the host not without humor. To make this apple pomelo pie, Laurent Mariotte first concocts a homemade sweet dough with ground almonds, then he prepares an astonishing compote that unites the two fruits. He finally decorates everything with diced pomelo.

Here is the recipe for the apple and pomelo pie by Laurent Mariotte (Small dishes in balance, TF1):

Sweet dough :

  • 200 g of T55 flour
  • 120 g of fresh, soft butter
  • 1 egg
  • 80 g icing sugar
  • 1 pinch of fine salt
  • 30 g ground almonds
  • The zest of an organic lemon

Garnish :

  • 4 beautiful apples Boskop type
  • 4 pomelos roses
  • 150 g of blond cane sugar
  • 30g butter

Sift the icing sugar over the soft butter in a bowl. Add the ground almonds and lemon zest. Work the whole with a spatula to obtain a homogeneous texture. Add the egg and the sifted flour. Mix everything and smooth the dough. Wrap in cling film and let stand in the fridge for two hours.

Preheat the oven to 160 ° C.
Roll out the dough to 3mm thickness and line a pie mold 22cm in diameter buttered and floured. Cover with baking paper, fill with rice or dried beans and cook the dough for 25 minutes.

Meanwhile, peel the pomelos raw and lift the segments. Collect all the juice. Cut 10 segments into cubes and set aside for finishing. Wash and peel the apples. Cut into cubes.

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In a saucepan, melt the butter and add the apple cubes as well as the grapefruit juice and sugar. Cover and cook for 5 minutes. Then add the rest of the grapefruit segments and leave to confine, covered for 20 minutes and uncovered for 25 minutes, until the liquid has completely evaporated and a silky compote is obtained. Place this compote in the baked pie shell, smooth the top. Decorate with the diced pomelo.

Also to discover: Christophe Michalak reveals the recipe for his favorite apple pie and it only requires 6 ingredients

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