Apricot Pot Pie

Try this delicious cake recipe:

Dough:

1. whisk the flour with baking powder and sift onto the surface. Make an indentation. Evenly distribute the well precooled butter in flakes together with powdered sugar and vanilla sugar evenly on the edge.

Form the yolks in the center and quickly knead the whole thing with cold hands into a smooth, pliable shortcrust pastry. 2.

Form into a ball, wrap in plastic wrap and place in refrigerator to cook for half an hour.

Finishing:

1. accurately grease a baking sheet. Preheat the oven (electric oven 160, convection oven 130, gas mark 1). Roll out the dough thinly on the floured surface and place on the baking tray. Make a small border all around. Prick the base a few times with a fork and pre-bake for about 15 minutes. 2.

For the filling, beat the butter with the sugar until creamy. Mix with the curd until smooth. Add the juice of one lemon and the zest. 3.

Separate the eggs. Mix the yolks with cornstarch and salt and fold into the curd mixture. Whip the egg whites until very stiff and gently stir them in. 4.

Spread the curd mixture evenly on the pre-baked pastry base and smooth it down. 5.

Rinse the apricots, dry them and cut them in half. Remove the pit. Place the fruit halves, rounded side down, on the filling and press lightly into the curd mixture. Place 1 almond in each fruit. Bake the cake for about 50 minutes.

Time requirement

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