Katie Wright said that this delicious jam and pastry can be found in every bakery in Austria. It is a dessert.

Find your bookmark in the standalone premium version under my profile

Tebbutt replaces traditional red currants with sweet apricot jam

This is my view of the classic lattice pies that every Austrian bakery has: delicious crumbly pastries with sweet jams in between," Saturday’s kitchen chef and host Matt Tebout (Matt Tebbutt) said. “I prefer apricot jam to the traditional red currant because it is a bit sweeter. "

175 grams (6 ounces) plain (all-purpose) flour, plus extra dust

115 g (4 ounces) unsalted butter, softened

2 medium free range egg yolks, beaten

½ lemon peel and juice 8–12 whole white almonds

2 tablespoons icing sugar (candy) sugar (optional)

Custard or single (light) cream

1. To make pastries, put flour, spices and sugar in a mixing bowl. Rub the butter with your fingertips until the mixture has the consistency of breadcrumbs. Add the egg yolks, stir well with a wooden spoon, and put the pastry dough together. Or, you can put flour, spices and sugar in a food processor, then add egg yolks and beans to mix the pastry dough. Wrap the dough with plastic wrap (plastic wrap) and let it cool in the refrigerator for at least one hour.

2. Preheat the oven to 180C/160C fan/350F/gas mark 4.

3. Cut off one-third of the frozen pastry and set aside to make the top of the grid.

4. Lightly sprinkle flour on the work surface, then roll the larger pastry to a thickness of 3 mm, and use it to arrange 23-25 ​​cm pie tins.

5. Make the top grid by rolling the preserved pastry to a thickness of three millimeters on a floured surface. Cut it into 12 strips 25 cm long and 1 cm wide.

6. Fill the pastry box with apricot jam and spread the pastry strips one by one to form a neat grid pattern. Trim the edges.

7. Put the raspberry jam, lemon zest and juice in a bowl, mix well, and then transfer to a piping bag equipped with a flat nozzle.

8. Pour the jam into the alternating squares at the top of the grid. Place a blanched almond as a decoration on each square of the grid now filled with jam. Bake for 25-30 minutes, or until the pastry is crisp and golden brown. Cool in the tank.

9. If you want to add a little flavor to the serving, you can sprinkle powdered sugar on the cake. Serve with homemade custard or single cream slices.

The recipe is excerpted from Matt Tebbutt's "Weekend" (Quadrille publication, £22; photography by Chris Terry) and is available now.

Registration is a free and easy way to support our truly independent journalism

By registering, you also have limited access to premium articles, exclusive newsletters, reviews and virtual events with our leading journalists

{{#verifyErrors}} {{message}} {{/verifyErrors}} {{^verifyErrors}} {{message}} {{/verifyErrors}}

Already have an account? login

By clicking "register", you confirm that your data has been entered correctly, and that you have read and agreed to our terms of use, cookie policy, and privacy statement.

This website is protected by reCAPTCHA, and the Google privacy policy and terms of service apply.

Join thought-provoking conversations, follow other independent readers and check their responses

Tebbutt replaces traditional red currants with sweet apricot jam

Want to bookmark your favorite articles and stories for later reading or reference? Start your independent premium subscription now.

Please refresh the page or navigate to another page on the site to automatically log in

Or, if you wish: