(for the pie dough)
40g light brown sugar
a pinch of salt
70g cold butter, cut into cubes
zest of 1 orange
(for the macaron filling)
120g almond meal (flour)
130g icing sugar
2 egg whites
a pinch of salt
2 tbsp apricot jam
1 tbsp apricot jam + a splash of water
1 tbsp icing sugar
Start by making the pie dough. In a large bowl, stir together flour, sugar, salt and orange zest. Rub in the butter using your fingertips until you have a sandy mixture. Add egg and stir with a wooden spoon to a smooth dough. Wrap in plastic foil and chill the dough for 40 minutes.
Preheat the oven to 400°F/200°C. Grease a pie tin (22cm / 9 inch) with butter and dust with flour. Next, make the macaron filling. In a foodprocessor, blitz almond meal as finely as possible. Add icing sugar and blitz shortly.
In a large & clean bowl, whip egg whites along with a pinch of salt to stiff peaks. Gently fold the almond mixture (broyage) through the egg whites.
On a floured surface, roll out the dough to a circle that is a few inches larger than the diameter of your pie tin. Line the tin with the dough, then trim and neat the edges.
Spread the apricot jam over the bottom of the pie. Fill a piping bag fitted with a plain nozzle with the almond batter and pipe this over the apricot jam. You could also do this using a spoon if you don’t have a piping bag.
Leave the pie to stand for 15 minutes, so the top gets a ‘skin’. Bake for approx. 30 minutes or until golden brown. Allow the pie to cool down at least 30 minutes before glazing.
Finally, glaze the pie by heating the apricot jam with a splash of water and brushing this over the pie. Dust with icing sugar.