Austrian apricot pie

Lush buttery dough with citrus notes and fresh fruit halves - such a spectacular apricot pie will be eaten to the crumb.

• Recipe author: Daria Rodionova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Ripe apricots 8 pieces
• Butter 115 g
• Sugar 200 g
• Eggs 3 pieces
• Vanilla extract 1 tsp the spoon
• Lemon zest 2 tsp spoons
• Salt 1 pinch
• Flour 130 g
• Powdered sugar to taste
• Rum 1 tbsp the spoon

Cooking method

• Cut the apricots in half lengthways and remove the seeds.

• Beat the softened butter and sugar with a mixer. You should get a lush mass.

• Separate the whites from the yolks. Add the latter in turn into the oil mixture, whisking thoroughly with a mixer after each addition.

• Add vanilla extract, grated zest and - if you like - rum. Whisk the mass.

• Separately, with a mixer with clean attachments, beat the egg whites and salt into a fluffy, rather dense, creamy mass.

• Pour flour into the oil mixture and stir.

• Add a third of the protein mass and mix gently with a spatula. Then enter the rest of the proteins in the same way.

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• Line a baking dish with parchment. Cookware measuring 20 x 20 cm works best.

• Place the dough in there. Arrange the apricots on top, slices up. It is not necessary to press in - the dough will rise around them.

• Bake in a preheated oven at 180 ° C for 40 minutes, until the cake is golden brown.

• Cool it completely and sprinkle with powdered sugar.

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