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Aprikosenkuchen and jewelry

I spend the day making jewelry and more importantly Aprikosenkuchen (apricot pies). After calling my dad in Switzerland for the recipe, I got to work. I wasn’t sure how they would turn out. For the last hour our house has been filled with such a familiar sweet smell. So many childhood memories have been rushing into my head. I just took the pies out of the oven and couldn’t resist having a couple of pieces. Oh god they are so good. Almost as good as my dad’s and for sure amazing for my first try.

Here are a few pictures of my day’s work.



2 thoughts on “Aprikosenkuchen and jewelry

  1. Ooooo! Unless it’s a family secret, can you share the recipe? I love apricots, and this looks delightful!

    1. Hi Andrea,
      This is slightly different then my family recipe but pretty close to it. Give it a try and let me know how it turns out.

      serves 4 – 6
      2 oz (50 g) unsalted butter
      4 oz (125 g) plain flour
      1/2 oz (15 g) sugar
      1 egg yolk
      1 (14 oz/397 g) can apricot halves, in natural juice
      3 fl oz (90 ml) double cream
      1 egg
      1 tbsp caster sugar
      few drops vanilla essence

      1. Rub the butter into the flour until the mixture resembles breadcrumbs.
      2. Stir in the sugar and then the egg yolk and enough cold water to bind. Knead lightly.
      3. Wrap in non PVC film and chill for 30 minutes.
      4. Roll out and use to line an 8 inch (20 cm) fluted flan tin. Prick well with a fork. Bake blind at Mark 5 (190°C) 375°F for 15 minutes.
      5. Arrange the apricots on the pastry.
      6. Bake at (180°C) 350°F for 25 minutes.
      7. Beat the cream with the egg, sugar and vanilla essence, pour over the fruit and cook for a further 10 minutes.
      8. Serve warm or cold.

      Ciao and en guete!

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