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Le ricette di Pierre



Dosi per 4:

500 g pasta frolla
500 g albicocche
50 g mandorle
50 g zucchero
4 Amaretti

Lavare le albicocche, dividerle a metà, eliminare il nocciolo, metterle in una Terrina, unire lo zucchero e il liquore e farle macerare per circa 30 minuti. Foderare una tortiera imburrata e infarita con la pasta scongelata, distribuirvi sopra gli Amaretti sbriciolati, le mezze albicocche, le mandorle sbucciate e tagliate a filetti e far cuocere in forno caldo per circa 45 minuti.

Provenienza: RAI Televideo 19/07/1993

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