To make the apricot cake we start by preheating the oven to 180°C. Separately, beat the butter, sugar and salt until smooth. Add the egg yolk and stir until well combined.
Add the flour and beat everything until you get smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.
Dust a clean surface with flour and with the help of a rolling pin roll out the dough to a thickness of 0.5 cm. Make sure that the dough is not too thin, as it could break or burn when baking.
Cover the previously greased and floured cake pan, and trim any excess dough. Place waxed paper on top of the dough, place raw beans on top and bake for 10 minutes. Let’s cool.
On the other hand, grind the almonds until obtaining a fine powder. The blender or food processor must be very dry when grinding to prevent the almonds from sticking.
For the apricot pie filling, cream together the butter, salt and sugar until light and fluffy. Scramble the eggs and beat until well combined. Add the almonds and stir until incorporated. The mixture should have a smooth consistency.
On the other hand, wash and cut the apricots into halves or quarters and remove the seed. Book.
Spread the filling creating an even layer on the bottom of the tart and place the apricots on top of the filling, flesh side up, arranging them in concentric circles close to each other. Bake for about 45 minutes, until the filling is firm and golden. Remove from the oven and let cool.
Finally, heat the apricot jam with 1 tablespoon of water and spread the apricots to give them a glazed effect. If you want, you can decorate with whipped cream. If you liked this sweet recipe for apricot cakemade with seasonal fruits,
