Nectarine-Vanilla-Rinquinquin pie

Ingredients for 6 portions :

Sweet shortcrust pastry :

90 g softened butter

70 g powdered sugar

1 g fleur de sel

160 g flour

1 egg yolk

Water

Sieve the flour and the powdered sugar, put in a mixing bowl and add the egg yolk

Mix with the softened butter and the fleur de sel

Add some water

Use your fingertips to rub the butter into the flour, shape the dough into a ball, wrap it and place in the fridge for 15 minutes

Grease a 24cm wide pie ring, place it on a baking tray, cover with a baking paper

Roll out the pastry with your hands and place it in the pan

Bake for 8 minutes in a oven pre-heated at 180° C

Take it out of the oven as soon as it is cooked and set aside

Almond cream :

50 g softened butter

50 g powdered sugar

50 g almond powder

1 egg

10 g Cornstarch

1 Madagascar vanilla pod

50 ml Rinquinquin

Brown sugar

Mix all the ingredients together in a big bowl, then set aside

Assembly:

6 ripe white nectarines

10 g butter

Brown sugar and breadcrumbs

Spread the almond cream over the shortcrust pastry

Dust the almond cream with some breadcrumbs to absorb the cooking juice from the fruits

Cut the nectarines in 4 pieces

Set in a rosette disposition

Add the Rinquinquin

Brush the top with melted butter

Sprinkle with brown sugar

Cook for 45 minutes at 170° Celsius

Recipe inspired by the Nectarine-Vanilla pie by Christophe Michalak

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.