Instructions

To make the filling:

Step 1: Wash and cut your apricots in half to remove the stones.

Step 2: Slice each apricot half into 1 cm cubes (it doesn’t have to be perfect!)

Step 3: Add the apricots to a large pot over medium-high heat on the stovetop. Add your sugar and lemon juice.

Step 4: Cook until the apricot breaks down, forming a thick, jam-like consistency.

Step 5: Allow it to completely cool before making the pie. I let mine set overnight in the refrigerator.

 

To make the torte:

Step 1: Using a food processor, add all the dry ingredients and pulse until combined.

Step 2: Add the butter pieces one by one, pulsing until small pea-size clumps form.

Step 3: Combine egg yolks by pulsing. When all ingredients are mixed, the dough will no longer cling to the bowl’s sides.

Step 4: Empty the dough onto a clean cutting board and separate it into two balls, one using a third of the dough and the other two-thirds of the dough.

Step 5: Roll the small dough ball between 2 sheets of parchment paper and pop it in the fridge for at least 1 hour.

Step 6: Press the large dough ball evenly into a buttered 9-inch tart pan.

Step 7: Add 2 to 2.5 cups of the apricot filling over the dough and refrigerate for 30 minutes.

Step 8: Preheat oven to 350 degrees. On a lightly floured surface, roll out the small dough disk until it is around half an inch thick.

Step 9: Using a cookie cutter in any shape you like, cut the shapes for the topping and place them aside on some parchment paper. 

Step 10: Remove the torte from the refrigerator. Using a spatula, transfer the shapes to the top of the tart. 

Step 11: Bake the torte for 20 – 25 minutes or until the pastry is golden brown.

Step 12: Let the torte completely cool. Slice with a pizza cutter (it’s easier!) And serve it onto plates with a spatula.