Apricot Torte

Name: Apricot Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams apricot preserves; 237 milliliters butter, softened; 1 large egg; 710 milliliters all-purpose flour; 237 milliliters chopped pecans, toasted; 355 milliliters powdered sugar; 0 teaspoons salt; 473 milliliters sour cream; 177 milliliters sugar; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Apricot Torte a try. This recipe serves 12. Watching your figure? This vegetarian recipe has 539 calories, 6g of protein, and 30g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have powdered sugar, flour, egg, and a few other ingredients on hand, you can make it.

Instructions

Pulse flour and next 3 ingredients in a food processor 7 or 8 times or until mixture is crumbly.

Ingredients you will need

All Purpose Flour

Equipment you will use

Food Processor

Add egg, and pulse 4 or 5 times until dough forms. Divide dough into 7 equal portions, shaping each portion into a ball.

Ingredients you will need

Dough

Egg

Roll each ball to a 9-inch circle on inverted greased 9-inch cakepans covered with parchment paper.

Ingredients you will need

Roll

Equipment you will use

Baking Paper

Bake, in batches, at 350 for 10 to 12 minutes or until golden. Cool on pans.

Equipment you will use

Oven

Beat sour cream and next 3 ingredients at medium speed with an electric mixer until combined; chill.

Ingredients you will need

Sour Cream

Equipment you will use

Hand Mixer

Process preserves in a food processor until smooth.

Ingredients you will need

Preserves

Equipment you will use

Food Processor

Spread 6 cookie layers alternately with about 3 tablespoons sour cream mixture and 3 tablespoons apricot preserves; stack. Top with remaining cookie layer; chill 8 hours.

Ingredients you will need

Apricot Preserves