500 g of pit-free apricots
1 cup of whole almonds
2 cups of orange juice
2 tablespoons of orange liqueur
1/2 tablespoon of vanilla extract
1 1/2 cups of all-purpose flour
1 1/4 cups of butter, cut into small pieces
1/2 cup of cornstarch
500 g of pit-free apricots
1 cup of whole almonds
2 cups of orange juice
2 tablespoons of orange liqueur
1/2 tablespoon of vanilla extract
1 1/2 cups of all-purpose flour
1 1/4 cups of butter, cut into small pieces
1/2 cup of cornstarch
In a bowl, mix the orange juice and orange liqueur
Add the apricots and let them soak for 15 minutes
Drain the apricots and reserve the liquid
Arrange half of the drained apricots in a buttered and floured mold
Sprinkle with vanilla extract and half of the remaining flour mixture. Reserve
For the topping, mix the sifted flour with the cornstarch and the remaining flour mixture
Add the butter and mix until it forms a sandy texture
Spread over the apricots and create another layer by alternating apricots and almonds
Brush with some of the reserved liquid and bake in a medium oven until golden brown
Serve warm.
