Apricot jam pie

Apricot jam pie

This is perfect for a delicious breakfast in no-time!


  • 375g (2 ⅔ cups) all-purpose flour;
  • 225g (1 ¼ cups) butter, softened;
  • 5 egg yolks;
  • 100g (¾ cup) powdered sugar;
  • a pinch of salt;
  • 250g (1 ½ cups) apricot jam.


1. Preheat the oven to 170°C/345°F.

2. In a large bowl, using a hand mixer, whip butter until pale, for around 30 seconds. Add egg yolks and whip until they are fully incorporated.

3. Add salt and powdered sugar into a bowl of butter and whip again for 1 minute or until the mixture becomes very fluffy again.

4. Finally, add flour, mix it in with a spatula, then work with your hands until smooth and buttery pastry forms.

5. Wrap the pastry in plastic and let sit in the fridge for 30 minutes.

6. Cut ⅔ of the pastry and form it into a disk. Roll the pastry out on a lightly floured surface, then carefully transfer it into a 25 cm pie pan.

7. Spread apricot jam on top of the pastry base.

8. Roll out the leftover ⅓ of the pastry and cut it into strips. Place the strips on top of the pie in a criss-cross manner. Trim the edges.

9. Bake for 35 minutes or until golden on top, leave to cool down completely before slicing.

*Recipe on video and text may differ from each other!

How to cook Apricot jam pie:

Original Baking