Apricot shortcrust pastry
These incredibly delicious and easy-to-make apricot shortbread cookies are a must-try. The crisp, buttery pastry, with hints of cardamom and almonds, hides a generous layer of juicy, ripe apricots that, during baking, transform into an aromatic and slightly tart filling.
Ingredients for the shortcrust pastry:
450 g of wheat flour
250g of butter at room temperature
200 g of extra-fine sugar
2 large eggs
1 teaspoon of baking powder
1 teaspoon of almond extract
a pinch of salt
Combine all the ingredients for the shortcrust pastry base (in a food processor or by hand: cut in the butter with a knife and add the remaining ingredients, kneading) until the dough begins to crumble. Transfer it to a bowl. Cover with plastic wrap and refrigerate for 30-60 minutes.
Prepare a 23 x 33 cm baking tin and line it with baking paper. Spread two-thirds of the dough over the base, separating pieces and pressing them against the bottom of the tin. Bake at 180 °C for about 10 minutes.
Ingredients for the apricot filling:
1 kg of apricots
40g of fine confectioner's sugar
1 tablespoon of potato starch
Pit the apricots and cut them into small pieces (for example, half-moons). Place them in a bowl, sprinkle with potato starch and sugar, and mix gently. Spread an even layer over the pre-baked shortcrust pastry base in the tin and cover with the remaining pastry, tearing it into pieces.
Bake the apricot shortcrust pastry at 180°C for about 35-45 minutes, or until golden brown. Remove from the oven, let it cool, and dust with icing sugar.