You will need:
- 130g Sugar
- 160g Unsalted butter (room temperature)
- 2 Egg yolks
- 1 Whole egg
- Pinch of salt
- 1/2 tsp Baking powder
- 330g Flour
- Lemon zest
- 500g Apricot jam
Beat butter, lemon zest, and sugar in a mixer until creamy.
Gradually add eggs while continuing to beat.
Add flour, baking powder, and salt.
Knead the dough until it reaches a homogeneous consistency.
Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
Roll out the dough, place it in a 22-24cm diameter mold.
Trim off excess dough from the edges.
Use a fork to make holes in the base of the pie.
Spread the jam over the base.
From the remaining dough, form strips and place them on top of the jam.
Bake the pie at 180 degrees Celsius for 30-40 minutes.
Let it cool well and serve it on the table.
