Libouli Tart using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.9)
Preparation time
41 min
Total time
106 min
Servings
1
Calories / Serving
308 Cals
Difficulty
Average
Libouli pie is a delightful pastry that hails from the enchanting landscapes of Eastern Europe, where every bite tells a story steeped in tradition and warmth. With its buttery crust and rich filling, this pie is like a cozy hug on a plate! Legend has it that Libouli pie was originally created by resourceful bakers who wanted to utilize leftover ingredients, hence the generous use of eggs and milk. The addition of dark rum and vanilla beans gives it a whimsical twist, making it perfect for festive gatherings or a simple Sunday brunch. So gather your friends and family, and let the aroma of Libouli pie transform your kitchen into a magical bakery of yesteryears!
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 2 Eggs
- 40 g Granulated sugar
- 5 g Orange zest
- 200 g Apricot jam
- 200 g Apricot
Steps
Dough
- Add 250 g of flour t55, 125 g of salted butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 1 egg, 40 g of granulated sugar, 5 g of orange zest in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Place the content of the workplan in a cling film.
- Setaside the dough in a fridge during 30min.
Filling
- Wash the food processor bowl.
- Add 200 g of apricot jam in the food processor bowl.
- Cut into dices, and add 200 g of apricot in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 2.
- Setaside the preparation content in a bowl let cool.
Assembling and Baking
- Preheat the oven at 180°C.
- Roll out the dough and place it into a tart pan. Trim the edges.
- Transfer the content of the bowl over the dough.
- Use the remaining dough to create lattice strips.
- Brush 1 egg on the dough.
- Cook in the oven at 180°C during 30min.
- Bake for 30-40 minutes, or until golden brown.
- Let cool before serving.
