Pastry
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup shortening
- 2 egg yolks
- milk to make 2/3 cup
Filling
- 6 cups sliced
apricots
- 1 1/2 cup sugar
- 1/3 cup minute tapioca
- 2 tablespoons butter
Topping
- 2 egg whites
- (Opt: 1 cup
icing sugar, few tablespoons water to make a thin glaze)
In a large bowl, combine the flour and salt. Cut in the butter and shortening until the mixture is crumbly. Set aside.
Put the
egg yolks in a measuring cup and add enough milk to make 2/3 cup. Slowly add to the flour mixture with a food
processor or fork until mixture all comes together. Knead it into a ball. Wrap in a plastic wrap. Refrigerate.
Slice
apricots. . .and mix in sugar and tapioca.
Divide the
pastry dough into two parts; one part will require 2/3 of the total mixture for
the larger pan. The leftover dough will
be used for the smaller pan.
Divide
each part in half and roll out very thinly using flour to keep from sticking on
the counter. Use a bench scraper to slide under the pastry dough to keep from
tearing. Very messy dough.
Carefully
transfer dough into the pans.
Place
filling on top of the pastry and dot with butter. Cover with remaining pastry. Crimp edges shut.
Beat egg
whites until soft peaks form. Spread it
over the crust. Bake in 400 deg. Oven
for about 40 minutes or until golden brown.
The smaller one will be done sooner.
Optional: add thin glaze over top when cool.
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