Apricot pie with rosemary almond cream, apricot marmalade and almond crumble

Sugar dough: process butter, sugar, gray salt, powdered sugar and almond meal very quickly; pulse in the egg and vanilla, scrape the bowl.

Pulse in the flour in two halves; flatten the pastry so it cools faster.

Crumble: crush the almonds; process butter, powdered sugar and flour until it comes together, then pulse in the almonds. Leave at room temperature to dry.

Almond cream: process the almond paste with sugar until broken down, then add almond meal, butter and the egg; flavor with dried rosemary ground to powder.

Marmalade: slit and pit the apricots, cut each half lengthwise and cube.

Cook butter in a pan until light brown, add the apricots at full heat, then lower the heat, cover and cook about 5 minutes.

Add sugar, brown sugar and cornstarch to thicken; spread on a baking tray lined with plastic wrap.

Work the pastry just until supple, without overworking it or it becomes elastic; roll to less than a quarter inch thick.

Fold the dough in half, line the mold, pressing it to the bottom; press it against the edge with floured thumbs, trim, and lift the border with the thumb.

Refrigerate the shell overnight uncovered.

Pre-bake the shell 25 minutes at 350F (180C).

Seal the bottom with egg yolks mixed with heavy cream so the pie does not get soggy; spread the almond cream, add sliced apricot, and bake 15 to 20 minutes until set.

Add the apricot marmalade and a generous layer of crumble; bake again about 20 minutes.

Cut thicker apricot slices (each apricot halved, each half into four), sear two-thirds of them and set them on top of the crumble.