This pie starts with a basic pie crust……which generally includes flour, water and butter in precise proportions. Here, I decided to have a special pastry crust: eggs, and the ratio of water and butter is different from the rule. The original recipe calls for apples, but I decided to use the strawberries, which now can be found all year. The cake is delicious. The best strawberry pie. Served plain, or with a dollop of softly whipped cream. Recipe By Luca Montersino.
Last apricots recipe by Luca Montersino, as they are not at their peak anymore. You can use frozen or canned apricots, reducing a bit sugar. A light and refreshing yogurt chantilly, layered with a sweet apricots geléé. A thin layer of delicate sponge cake to offer a crunchy effect.