Apricot Torte

DOUGH:

2 cubes margarine or butter

1/3 cup sugar

4 egg yolks

1/2 teaspoon lemon rind

1 tablespoon milk

2 1/4 cups flour

2 teaspoons baking powder

Cream margarine/butter with sugar.  Add egg yolks, lemon rind, and milk and mix.  Sift flour and baking powder and add.

Pat dough into 11 x 15 inch cookie sheet, reserving one third for lattice on top.

 

TOPPING:

1 pound box of apricots

1 tablespoon butter

sugar – to taste

1 teaspoon lemon juice

4 egg whites, beaten

2/3 cup sugar

1/4 teaspoon almond extract

1 cup of chopped nuts (optional)

Cover the apricots with water and cook until soft.  Puree in a food processor, adding butter, sugar and lemon juice.  Mix in remaining topping ingredients and spread over dough in cookie sheet.

Roll out the remaining dough.  Cut into strips and weave over the top of the pastry.

Bake at 350 degrees for approximately 30 minutes.

 

This recipe comes from Olga Shane, by way of Olga Danilchik, November, 2005.

By | 2018-01-30T05:29:47+00:00 June 6th, 2015|Desserts|0 Comments