Apple-apricot pie with nut topping

Knead the butter, 125 grams caster sugar, flour, gingerbread, egg and a pinch of salt a smooth dough. Pack it in cling film and leave at least 30 minutes in the refrigerator.

Grate half of the orange peel and press the fruit. Spoon the rest of the caster sugar, orange zest, juice, apple and apricots (also a day in advance).

Preheat the oven to 180 ° C. Line the bottom of the mold with baking paper. Roll out the dough into a piece of Ø 30 cm and cover the bottom and the edge of the mold.

Sprinkle the dough floor thinly with breadcrumbs. Spoon the fruit filling and fold the dough back over the filling. Fry the cake until golden brown and done in about 50 minutes.

Heat the apricot jam without cooking in the microwave for 2 minutes at 400 Watt. Brush the pie filling with it.

For the topping, melt the sugar with apple juice and stir until it turns light brown. Put the nuts through. Divide the notes over the cake.

Delicious with demi crème fraîche (Melkan) whipped with a bag of vanilla sugar or a vanilla sauce vanilla custard diluted with cooking cream.