Crispy Pastry with Apricot Jam

A simple yet delicious homemade pastry made from ingredients we usually always have on hand: flour, butter, eggs, sugar, and homemade jam. Perfect for parties, picnics, or as a dessert served with a cup of warm beverage.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 220 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 1 teaspoon Baking powder

  • 225 g Butter, unsalted

  • 100 g Sugar, white

  • 2 piece Egg, egg yolk, fresh

  • 150 g Marmalade, orange

  • pieces Powdered sugar

Steps

  1. Sift the flour, baking powder, and salt into a bowl and mix the ingredients well. Using an electric mixer, beat the butter until fluffy, then add the sugar and egg yolks. Add the dry ingredient mixture and mix until the ingredients are combined and you get a smooth dough without lumps. Divide the dough into two parts, shape them into discs, wrap them in plastic wrap, and refrigerate for one hour.

  2. Line a 23 cm square baking dish with parchment paper. Take one piece of chilled dough and roll it out on a lightly floured surface to the size of the baking dish. Place it in the dish, prick it with a fork in several places, and spread with jam, leaving about 1 cm of the edge uncoated. Roll out the second piece of dough to the same size and use it to cover the jam-coated dough.

  3. Bake the pastry in an oven preheated to 180°C (356°F) for 25 to 30 minutes. Allow the baked pastry to cool completely before cutting.

  4. Remove the pastry from the baking dish using the parchment paper, dust the top with powdered sugar, and cut into pieces of desired size. Serve on a plate or platter with a cup of warm beverage.

Nutrition Information (Per 100g)

  • Calories: 497.1 kcal
  • Fat: 32.42 g
    • Saturated Fat: 19.97 g
  • Carbohydrates: 45.9 g
    • Sugars: 16.89 g
  • Protein: 4.61 g
  • Fiber: 0.68 g

Advice

The pastry can also be prepared by grating the well-chilled dough into a baking dish, gently pressing it against the base, covering it with jam, and finally topping it with another layer of grated dough.