Apricot Pie Recipe - Bruno Albouze 

I don't know what kind of man Bruno is, but after watching couple videos I can say that this man has a lot of class. I'm not fooling myself, I'm not gonna do these recipies, but I'm gonna watch anyway. I love this guy.

Bruno you should have your own tv show - the world should know you - youre amazing xxx

How could anyone in their right mind give this a thumbs-down?!

Guys, when he pre-baked the pie crust, make sure your cling film is oven proof. Most are not, but Bruno works with top stuff, so keep that in mind. Obviously, baking paper works fine too!

I just made this dessert for my friends (and needed something impressive), but instead of apricots, I used strawberries. Wow! This is absolutely worth making!

This is like a piece of art, incredible😍

This is honestly art! I loved the subtle difference in this video too; you were a little more thorough in your demonstration today! Thanks Chef!

you don't have to resist biting into that pie bruh, _you earned it!_

Bravo elle est magnifique votre tarte aux abricots chef j'en ai l'eau à la bouche 😋

Oh my!! It looks scrumptious! I will make it this weekend Thank you for these amazing recipes :)

The 3 ways apricots + almond cream with a rosemary twist + Almond crumble Stunning, as always. Got to try this merveille. Merci pour la recette chef !

What could I say .. To be honest you should be more Fair and let us taste this perfection .. From Egypt and my family adore you

Another fantastic desert chef.... that frangipant is gorgeous and delicious.... and with apricots is stunning... thanks bruno from Malta

Wow, i can't believe how much i want this pie...Gorgeous!

I love the way you narrate your process. It makes it like 10 times better.

Je suis hypnotisé par vos vidéos, un vrai chef , un vrai passionné de cuisine et à présent à la maison on connaît tous bruno albouze , j'attend vos nouvelles recettes avec impatience !

Looks incredible. Liking the seasonal choices

Love apricots, love pastry, love patisserie, this is intense. Thankyou Bruno.

Bruno - you're skills are simply Incredible! Rosemary and Apricots - I will have to try that. I take it you can substitute the apricots with other fruits, such as plums, peaches or apples etc? Thanks Bruno - I really appreciate that you post these recipes. I have learnt so much watching your channel. Cheers.

Oh My God. Just made it today, yes it is apricot season. My friend does not like rosemary , so I substituted with pulverized edible lavender flower. Just a hint. The idea is coming from Bruno of course. He used it in one of his peach creation. When you caramelize the apricot, be careful it is very delicate!!! Thanks again.

earthquake 😂😂... 😐 not funny 0:30

Another masterpiece made by the hands of a great masterpiece himself🙏😍..I dont know what I enjoy more: watching you in the kitchen?💖 or learning about all your fantastic dishes?! Bravo Bruno👏🎉🍰More! More!

J’ai fait cette magnifique tarte ce week-end (déjà faite l’année dernière) comme on est en pleine saison des abricots.... J’ai suivi la recette à la lettre : quel bonheur ! Quelle merveille ! Avec cette pointe de romarin, c’est époustouflant, un vrai délice. Sortie du four ce matin, il en reste presque plus ! J’essaierai une variante avec de la lavande à la place du romarin, cette association peut donner de bons résultats ! Merci d’avoir partagé cette recette avec nous !

Toujours un plaisir a regarder , bravo Bruno tu gère

pour moi une recette-vidéo Bruno est TOUJOURS un "tremblement de terre" !! la tarte aux abricots est ma préférée - tiède de préférence- va falloir que j'essaie celle-ci sérieusement ! le trick pour éviter que la pâte du fond s'amolisse, super !! cette tarte aux abricots est la plus sophistiquée que j'aie jamais vue, ne reste plus qu'à l'essayer et ... l'adopter !!

Chef, in the event I cannot get hold of almond paste easily (without ordering it online), would I be able to use some almond extract for the almond cream instead? I know it might not be entirely the same but it’s more as a last resort, to know if it would be possible. As always, you’re the best. If Chef Bruno posts new recipe, I will watch it. I still use your madeline and eclairs recipe to this day, and have done for nearly four years :)

Great work Bruno, truly enjoy your videos!! Question; what type of non-stick pan would you recommend?

THE Vegetarian Lasgne = simply incredible! Formidable!! Merci beaucoup!!

Franchement, tes vidéos sont géniales à regarder, je t'ai découvert récemment, mais je les ai toutes regarder en l'espace de trois semaines. And this recipe is a real earthquake in a palate, it's great, really great !

vous êtes le meilleur! Je regarde vos recettes -vidéo toujours le sourire aux lèvres! Merci,merci, merci!!!

Vos recettes toujours belles. Ça donne envie de les préparer tout de suite. Mille Merci

OH MY GOODNESS😍😍😍😍 This is DREAM cake, absolutely stunning!!! Love you Bruno! You’re the best!!!!

i'm not a fan of fresh apricots (but i love them dried), so i kept telling myself you were using peaches. mmm! i love peaches! looks like you enjoyed the results!

Looks amazing!

Wow, that looks delicious and that tart looks pretty good too.

Tried it already twice. Gorgeous! But I have to modify it, since the crust is baked too dark after more than one hour in the oven. And I think that I have to double the amount of apricots...

Oh céus Que doce maravilhoso Quero um pedaço ♡♡♡

I don't really like apricots but the crust and crumb topping looks good. BTW, I like the new backslash on your kitchen wall. That grey brick is pretty.

Why haven’t you been signed to a tv series???

Wish i was eating that right now

Real deal craving for apricot pie after watching this.

Wish I got a better close-up of the slice but looks amazing!

Cher Bruno, encore une magnifique recette et le mercredi étant mon jour de repos, c’est jour de cuisine avec Bruno Albouze ! Donc je suis en train de faire cette superbe tarte (bien riche en beurre tout de même !!!) et les lasagnes végétariennes qui sont tellement bonnes ! Petite question : une fois la pâte sucrée foncée, peut-on la laisser reposer au congélateur pour diminuer le temps de pause ? Merci d’avance

You are the best Bruno! I absolutely love your recipes and your personality = a winning combo. You should have more subscribers. I need to get the word out on you. Do you have a cook book or restaurant?

This is an amazing looking apricot pie.

Delicious Bruno!the perfect man!😘😘😘😘😘😘

How not to love this tart?!

Hi, please tell me if I can do it with strawberry . Thank you

Just WOW! Nothing else to say.

That looks awesome!

I will try this at home since apricot is my favorite fruit.

This looks like it would SO be worth the effort. I think I'd eat that all in one sitting...

Looks delicious !!! Thank you

I'm making this with peaches as soon as they are in season at my farmers' market - they don't have apricots.

one question - when you bake blind the pastry, wouldn't the plastic wrap be melted at 350F/180C ? Thanks.

fabulous recipe, looks decadent and delicious, will make this weekend, thank you for sharing this recipe and your wonderful cooking techniques as well. Merci Beaucoup Bruno!

Yammy..thank you for another amazing recipe!!😋😋😋

love the tart😁😁

Work of a master

I am a life long. Your food is pure love on a plate.

Hello! I made this gorgeous pie today and realized that I couldn’t get it out of the mold... How can I do it? And what form did you use? Thank you

Your are great sir, i wish i could make my stage beside you.

Amazing Bruno, thank you

Muito bom!

Mon dieu une vraie tuerie, merci beaucoup chef

You are the best. Thank you for all your recipes you share to us!

I shouldn't have watch this when I'm hungry...Now I want a pie :(

Apricot and almond decadent overload.... well done, sensei!

Your shit's so good bruno, I'm so glad I found you.

As always..... perfect :-)

Thank you, Mr. Albouze your skill is extraordinary......

Bruno! I love your videos so was hoping if you could make my favorite pastry - The Classic French Napoleon Bar! Someone share link if bruno has already made it plz. Thanks so much!!!

Awesome. Always.

Is so yummy 😋😘 Perfect 👍👏

Very beautiful tart! 😃

Great job Bruno!!!

La presentation de votre recette est adorable . On a envie de deguster tout .yammi

I’m in Qatar 🇶🇦 and I can smell it . Believe it or not ✌🏼😋 thank you thank you thank you

Je l'ai faite hier, c est délicieux, bravo Bruno et merci

Et bien merci pour votre conseil mais ma foi, la quantité indiquée était parfaite et la tarte a eu un très fort succès... mon mari la préfère froide, ma fille, tiède mais tout le monde est d’accord sur un point : à refaire ! Peut-être la revisiterais-je en remplaçant les amandes par de la pistache, qu’en pensez-vous ? Alors encore merci et continuez à nous faire partager un peu de votre savoir-faire; en plus, ce n’est pas difficile ! À bientôt

Thanks for the idea of his master l love that😘😘

Bruno, could you recommend me a recipe for a cake with chocolate and walnuts? If it could be moist and light even better! (so not like brownies)

I even didn't hear anything such as earthquke😃🤹‍♂️by the way tart look DELICIOUS👌👏

Couldn't find the recipe on your site will you help me please?

as always love everything you do

Hi, Bruno! What is the size of your baking form? diameter?

here i come again ! with my sandwich ... additionally now i have rice

So delicious 😋very nice chef 💗👍

Gonna make it !

“Come here baby” *clank clank clank* *shrugs* *smiles* “Earthquake. Hahahah.... not funny”

Delicious

I shouldn't be laughing this hard 0:32 seconds in...I had to restart just to get myself together...

Amazing!

Im so stoned..i love this channel

A Heart Attack on a Plate ! But what a way to Go :-)

and after i eat one piece of this gorgeous looking pie i have to run for one hour.

Looks delicious

😋😋😋😋

Wow

Pouvez-vous rappeler les propositions de la pâte sucrée, s'il vous plaît