Shortcrust Pie with Apricot Jam and Almonds
Baking and Desserts • European
Description
Shortcrust pie with apricot jam and almonds
Ingredients
- Wheat Flour 5 oz
- Apricot Jam 10 oz
- Sugar 5 oz
- Almond 0 oz
- Chocolate eggs 2 pieces
- Baking Powder 1 teaspoon
- Salt a pinch
- Butter 1 tablespoon
- Lemon 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Grease a springform baking pan (25 cm diameter) with butter (1 tablespoon).
Step 3
Cream the room temperature butter with sugar until fluffy. Add the eggs one at a time, stirring constantly. Add the lemon zest.
Step 4
Mix the wheat flour, almond flour, a pinch of salt, and baking powder. Combine with the liquid mixture.
Step 5
Pour the batter into the pan and smooth it out. Use the back of a spoon to create a well in the center for the jam, leaving a 3 cm border from the edge.
Step 6
Place the jam in a bowl and stir until smooth and soft. Add lemon juice if the jam is too sweet. Spread it evenly in the well, keeping the edges clean.
Step 7
Bake in the oven at 355°F for 35–40 minutes, until the pie rises and turns golden. Check for doneness with a toothpick (it should come out dry and clean). Carefully remove from the oven.
Step 8
Let the pie cool in the pan for 15 minutes. Gently detach it from the sides of the pan, but leave the bottom as the base.
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