Making of:
Wash the apricots and remove the pits. Chop them into a suitable pan. Mix the contents of the jamfix bag with 2 tablespoons of sugar and add immediately to the pot with the apricots.
Heat at a higher temperature, stirring occasionally, until the apricots soften, then grind them with a stick mixer. When the mixture boils, add the rest of the sugar and cook for another 5 minutes, stirring constantly. Remove from the stove and add the finesse aroma of bourbon vanilla, stir.
Pour the jam into hot, sterile glass jars, screw well and turn them on the lid for about 5 minutes, then return them to their original position. When the jam has completely cooled, it is ready to use. You need 6 spoons of jam for the pie, and keep the rest in the pantry or fridge and use as needed.
Shortbread:
Cut cold butter into cubes and leave for about 10 minutes at room temperature. Add sugar, vanilla sugar and lemon zest to it. Blend. Add egg yolks and mix again. At the end, add sifted flour and baking powder and knead the dough by hand. Divide the dough into 2 parts, one larger than 2/3 and one smaller than 1/3 of the dough. Form discs or rectangles from the dough, wrap in transparent foil and leave in the fridge to cool for at least 2 hours.
Cream cheese:
When the dough has rested in the fridge, prepare the cream cheese… Combine all the ingredients and stir with a wire until you get a uniform mixture.
Prepare a pan for shortbread pies and crostatas d=22-24 cm, grease it with butter. Remove the larger piece of dough from the fridge 5-10 minutes before rolling.
Roll out between 2 sheets of baking paper to a thickness of about 4 mm (if you are working in the summer, in high heat, in order to simply transfer the rolled dough to the tray, before rolling it onto the rolling pin, leave it in the freezer for a few minutes so that the butter hardens a little but not completely, as the dough it would not crack when winding).
Carefully roll the dough onto a rolling pin and transfer it to the tray and spread it evenly on the bottom and the circumference of the tray at a height of about 3 cm. Prick the dough with a fork and spread the cheese cream over it (the cream is liquid, but will harden after baking and cooling).
Transfer 6 tablespoons of apricot jam to a plastic pastry bag or freezer bag, cut off the top and spread over the cream cheese. Leave the tray in the fridge while you work with the other part of the dough…
Separate the remaining 1/3 of the dough and the rest of the first part between baking paper and cut into strips (also before placing on the filling, leave the strips in the freezer for a few minutes). Form cross patterns from the strips as desired over the filling.
Bake in a preheated oven at 160°C for about 65 minutes (adjust the temperature and length of baking to your oven). Leave the baked pie to cool at room temperature, and then in the fridge for a few hours. Before cutting and serving, take the pie out of the fridge at room temperature 30 minutes earlier. Sprinkle with powdered sugar and serve.
ADVERTISEMENT
