Ingredients for Apricot Pastry
- 2 cups all-purpose flour
- Baking Powder (quantity not specified)
- 1 teaspoon grated lemon rind
- 1/2 cup sour cream (optional)
- 1/2 cup sugar (for pastry dough)
- 1/2 cup (1 stick) sweet butter
- 1 egg yolk
- 1 (11 1/2 ounce) package dried apricots (about 2 cups)
- 3-4 tablespoons ice water
- 1/2 cup granulated sugar (for apricot puree)
- 1/4 cup lemon juice
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How to Make Apricot Pastry
- Preheat your oven to 375°F (190°C).
- Prepare the pastry dough: In a large bowl, combine the flour, sugar, salt, and butter. Cut the butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, mixing until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Prepare the apricot puree: Combine the apricots, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the apricots are soft and have released their juices (about 10-15 minutes).
- Puree the mixture using an immersion blender or a regular blender until smooth.
- Roll out half of the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Transfer to the plate and trim the edges.
- Spread the apricot puree evenly over the pastry crust.
- Roll out the remaining dough and cut into strips to create a lattice topping. Arrange the strips over the apricot filling.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before dusting with powdered sugar and serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
35g
Fat
13g
Carbs
6g
