Ingredients
- \1 1/2 cup(340 g) all purpose flour
- 2 teaspoon baking powder
- 2 large eggsroom temperature
- 1 teaspoon vanilla extra ct
- 2/3 cup(150 g) butter, melted
- 2/3 cup(150 g) sugar
- 2 tablespoon smilkif necessary
- 1 cup Apricot jam
Instructions
- In a deep bowl, sift flour and baking powder together.
- In a small bowl whisk eggs and vanilla extract.
- Pour eggs over flour mixture.
- Pour melted butter and mix with a wooden spoon.
- Add in sugar then mix with your hands until a uniform dough forms.
- Add milk gradually if you feel your dough is too crumbly and does not come together.
- Wrap the dough in plastic wrap and refrigerate for 15 minutes.
- Preheat oven to 350F brush a 9 10inch pie or tart plate with butter.
- Take the dough out and cut ⅔ of the dough placing the other ⅓ in the freezer.
- With your hands press ⅔ of the dough at the bottom and sides of the pie plate.
- Spread the jam over.
- Take out the other ⅓ and grate it over the top using a box grater.
- Bake in the middle of your oven for 40 to 45 minutes.
- Take the pie out and let it cool down completely.
- Serve room temperature or cold.
