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Step 1: Prepare the Shortcrust Pastry
Mix the dry ingredients: In a large bowl, sift together the flour, icing sugar and salt.
Add the butter: Add the cold, cubed butter. Using your fingertips or in a food processor on short pulses, process the mixture until it has a sandy texture, like coarse breadcrumbs. It is important not to over-mix the butter or it will heat up.
Add the egg: Add the cold egg (and vanilla extract/lemon zest, if using). Mix quickly until the dough comes together. Do not over-knead; just knead until it forms a ball.
Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 1 hour) to allow the butter to cool and make it easier to work with. Step 2: Assemble the pie
Preheat the oven: Preheat the oven to 350°F (180°C).
Roll out the pastry: On a lightly floured surface, roll out most of the pastry (about 2/3) into a circle 3-4 mm thick, large enough to cover the bottom and sides of the tin.
Line the tin: Carefully transfer the rolled out pastry into the tart tin. Fit the pastry to the edges, pressing down lightly. Trim off any excess pastry. You can use the leftovers for decoration or to make a lattice.
Prick the base: Prick the bottom of the pastry with a fork several times. This will prevent the pastry from puffing up during baking.
Fill with jam: Spread the apricot jam evenly over the pastry base.
Step 3: Decorate (optional) and bake
Option 1: Classic Lattice:
Roll out the remaining pastry (the reserved 1/3) and cut it into strips 1-1.5 cm wide.
Place half of the strips over the jam filling in one direction (vertically or horizontally).
Fold the odd-numbered strips in half again. Place a new strip of dough in the opposite direction, then place the folded strips over it. Repeat the process with the even-numbered strips.
Press the edges of the strips firmly against the edge of the dough to seal.
Mix the egg yolk with a little milk and brush the rack with it.
Option 2: Simple Icing:
If you don’t want to make a rack, you can simply roll out the rest of the dough, cut it into small shapes (stars, hearts) and place them over the jam, or make a simple icing all over (piercing it several times).
Bake: Bake the pie in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and the jam is bubbling slightly.
Cool: Remove from the oven and let cool completely in the pan on a wire rack before unmolding. This is important for the jelly to set.
Suggestions:
Extra touch: You can add a little ground almonds or fine breadcrumbs to the base of the dough before adding the jelly to absorb excess moisture if it is too runny.
Serving: It is delicious on its own, but also goes perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: It keeps well at room temperature, in an airtight container, for 2 to 3 days.
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