Ingredients
- 9 tablespoons unsalted butter, at room temperature
- ½ cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla or almond extract
- Finely grated zest of 1 lemon
- 2 cups all-purpose flour, plus additional for rolling dough
- 2 teaspoons baking powder
- Butter for greasing pan
- 14 ounces apricot, raspberry or other jam
- Nutritional Information
Nutritional analysis per serving (8 servings)
320 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 80 milligrams cholesterol; 103 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 8
Preparation
- Preheat the oven to 350 degrees. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high until well combined. Mix in the egg, yolk, vanilla and lemon zest, then add the flour, 1 teaspoon salt and the baking powder. Mix at medium speed just until the mixture begins to clump. Press the dough into a ball by hand, wrap in plastic and refrigerate at least 1 hour or overnight.
- Remove the dough from the refrigerator and allow to warm slightly. Lightly butter the bottom of a 9-inch pie pan. Press of the dough into the bottom and sides of the pan, patting it until smooth and firm. Fill the crust with jam, spreading it evenly.
- On a lightly floured surface, roll out the remaining dough into a thin disk about 9 inches in diameter. Cut into narrow strips and weave into a lattice pattern on top of the pie.
- Bake until the pastry is light golden brown, 20 to 25 minutes; watch carefully to be sure the crust doesn’t darken, which can happen suddenly. Let cool for 20 minutes before serving. Serve at room temperature.
Dining and Cooking