Shortcrust Pastry with Nuts and Dried Apricots

Name: Shortcrust Pastry with Nuts and Dried Apricots
Total time: 12 min
Yield: 20 g
Ingredients: 270 g Wheat flour; 100 g Sugar, white, caster sugar, cube sugar; 50 g Sugars, brown; 220 g Cold butter; 100 g Nuts, walnuts, english; 270 g Apricots, dried; 100 g Nuts, walnuts, english; 90 g Wheat flour; 1 tsp Baking powder; 0.5 tsp Salt; 4 pcs Egg; 300 g Sugars, brown; 1 pcs Vanilla sugar; 100 g Sugars, powdered; 2 tbsp orange juice

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Fragrant, crumbly baked goods with a dried apricot and walnut filling, finished with a light orange glaze.

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Method

For the first pastry dough, combine the flour with coarsely grated butter, add the sugar, and rub into crumbs. Fold in the chopped nuts.

Press 2/3 of the dough evenly into an ungreased 26x39 cm baking pan, patting it down firmly with your palms. To prevent sticking, dampen your hands with water from time to time. Set the remaining dough aside.

Bake in an oven preheated to 180 °C (350 °F) for 12 minutes.

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Shortcrust Pastry with Nuts and Dried Apricots

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