Apricot Curd Cheese

Roll out 2/3 of the dough directly on the mold base, place ring on top. Form the rest of the dough into a long roll and place it on the bottom of the pan. On top, press the edge of the dough up against the edge of the mold until it is 4 cm high. Prick the bottom tightly with a fork.

Cover the bottom with parchment paper and refrigerate the mold for 10 minutes. Cover the parchment paper with seeds, beans, etc. and pre-bake in the lower part of the oven heated to 225 °C for 10 minutes. Take out, remove the parchment paper and seeds/beans and cool the bottom.

Set oven to 200 °C.

Filling:

Cut apricots in half, remove seeds. Chop 2/3 of them into small cubes, put one third aside.

Finely grate the lemon peel and squeeze the fruit to juice. Mix the zest and juice and diced apricots into the remaining ingredients, spreading the mixture evenly over the dough.

Bake in the lower half of the oven for 20 min.

Cut the remaining apricots into slices, arrange them nicely on the cake and bake for another 30 minutes.

Sprinkle with powdered sugar while still warm.

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