Shortbread pie with apricot jam and almonds
8 servings
80 minutes
The sandy pie with apricot jam and almonds is a refined combination of crispy dough and velvety fruit filling. Its history traces back to European cuisine, where sandy pies with various fillings became a true classic. The taste of the pie is exquisite: the sweetness of apricots harmoniously complements the light acidity of lemon, while almond flour adds a delicate nutty note. This pie is perfect for morning coffee or as a dessert for evening tea parties. Its structure is airy, and the golden crust melts in your mouth, leaving a pleasant aftertaste. The simplicity of preparation makes it a favorite among home bakers, while its elegance adorns festive tables.
1
Preheat the oven to 180 degrees.
2
Grease a 25 cm diameter removable-bottom baking pan with 1 tablespoon of oil.
- Butter: 1 tablespoon
3
Cream the room temperature butter with sugar until fluffy. Gradually add the eggs while constantly stirring. Add lemon zest.
- Butter: 1 tablespoon
- Sugar: 150 g
- Chicken egg: 2 pieces
- Lemon: 1 piece
4
Mix wheat and almond flour, a pinch of salt, and baking powder. Combine with the liquid mixture.
- Wheat flour: 150 g
- Almond flour: 50 g
- Salt: pinch
- Baking powder: 1 teaspoon
5
Pour the batter into the mold and smooth it out. Use the back of a spoon to make a depression in the center for the jam. Leave a 3 cm width from the edge.
6
Put the jam in a bowl and mix until a smooth soft consistency. Add lemon juice if the jam is too sweet. Spread it evenly in the shape, leaving the edges clean.
- Apricot jam: 300 g
- Lemon: 1 piece
7
Bake at 180 degrees for 35-40 minutes until the pie rises and turns golden. Check readiness with a wooden stick (it should be dry and clean). Carefully remove from the oven.
8
Let the pie cool in the mold for 15 minutes. Carefully detach it from the sides of the mold, but leave the bottom as the base.