- 210g of flour
- 125g of butter
- 35g of powdered sugar
- 40g of roasted hazelnut powder
- one 50g egg
- 75g of semi-salted butter
- 115g of apricot jam
- 160g soft dried apricots
- 120g of de-stoned prunes
- 110g of nuts
- zest of an unwaxed orange
Mix just enough to make a smooth paste, but don’t overdo it.
Form a ball and wrap in cling film and chill for one hour.
Spread on a parchment paper with the help of a little flour, on a thickness of 3mm.
Melt the butter and jam in a saucepan or microwave oven.
Add the soft dried apricots and chopped prunes.
And the orange zest.
Take a deep breath, because the smell is ultra enticing!
Fill the pie and flatten it out.
Cut strips in the remaining dough with a serrated wheel (even with a knife…).
Arrange them on top of the pie in overlapping crisscrosses.
Trim the excess and press the strips tightly to the edge of the circle.
Chill for 40 minutes then bake for 45 minutes at 180°C.
Carefully remove from a baking rack and let cool before eating!
It’s winter, you have to enjoy it!