Three-Layer Tatar Pie

Grate cold butter into the flour, rub together, then set aside 3-4 tablespoons in a separate bowl and chill for the topping.

Add the remaining ingredients to the rest of the crumble and knead into a dough. Let it rest in the fridge for about 30 minutes, then divide into 4 pieces.

Boil the lemon in boiling water for 5 minutes to remove bitterness. Slice it, remove the seeds, and puree in a blender.

Stir in the starch and sugar, then simmer over heat until the filling thickens.

Pour boiling water over the dried apricots and prunes in separate bowls for 15 minutes, then puree them in a blender to get 2 distinct fillings.

Roll out the dough and line a 26 cm baking pan, creating a crust with edges.

Layer in the prunes, a layer of dough, the apricots, a layer of dough, the lemon, a final layer of dough, and top with the reserved crumble.