Pie with nuts and apricot-peach jam

Materials for 9 servings

  • 240 g flour for all uses
  • 1 tsp. sweet baking powder
  • 60 g cocoa
  • 300 g powdered sugar
  • 300 g walnuts, milled in powdery millet
  • 2 eggs
  • 250 g cow butter at room temperature
  • 1 tsp. sweet (short) flower of salt
  • 50 g cognac
  • 300 g apricot-peach jam or a simple apricot jam
  • brown and powdered sugar for sprinkling



Put all the ingredients together in the mixer bin, except for jam and brown sugar, and mix them with the feather until a homogeneous dough is formed. We wrap it in a membrane and leave it for 2 hours in the refrigerator to rest.

Preheat the oven to 160 ° C.

Cut half the dough, put it in a 24 x 24 cm square trunk (or pan) and press it with your palm to grab the bottom and make it a flat base of 1 cm thick. Over the dough spread out the jam, leaving one finger peripherally empty.

Open the rest of the dough with the roll, cut strips and place them over the jam, parallel to each other and leave a small gap so that the jam is halved between them. Push the edges out of the strips to get stuck with the bottom dough. With a brush, we wet the whole surface with water and sprinkle with the brown sugar.

Bake in the preheated oven for about 1 hour. Let the pie cool down, sprinkle with a little ore and cut into square pieces.