Servings: 36

INGREDIENTS:

• 1/2 lb Sweet butter
• 1/2 cup Granulated sugar
• 2 Eggs
• 6 Tbs Cognac
• 2 cups All-purpose flour (or more)
• 1/4 tsp Salt
• 1/2 tsp Baking powder
• 2 cups Stewed apricots
• 4 Dried figs
• 1/3 cup Raisins
• 1 Orange (grated rind only)
• 1 cup Apricot jam
• 1 Tbs Lemon juice (optional)
• 2 tsp Cornstarch
• 1/3 cup Orange juice

INSTRUCTIONS:

1. Using an electric mixer, beat the butter until light and fluffy, then gradually add the sugar, 1 egg, and an egg yolk, followed by 3 tablespoons of the Cognac. Beat thoroughly after each addition.
2. In a separate bowl, sift 2 cups of flour and add the salt and baking powder. Slowly add the dry ingredients to the batter while beating on medium speed. Finish mixing by hand, adding just enough flour to make a soft dough. Knead the dough, cover it, and refrigerate for at least 30 minutes.
3. Slice the apricots into uniform pieces and place them in an enameled pan. Soak the figs and raisins in the remaining Cognac until swollen. Mince the figs and raisins, and add them to the apricots along with the grated orange rind, apricot jam, and lemon juice (if using). Stir the mixture constantly with a wooden spoon while cooking over medium heat until it thickens. Let the filling cool.
4. Preheat your oven to 350°F (175°C). Take about one-third of the dough and set it aside for the latticed top. Press the larger portion of the dough into a buttered 9x9x2-inch baking pan, pressing it evenly about 1/4-inch up the sides. Pour the prepared filling into the dough-lined pan.
5. Divide the remaining dough into walnut-sized balls and roll each ball into 1/2-inch strips. Create a lattice pattern on top of the pastry by placing the strips over the filling. If using a glaze, beat the remaining egg white slightly with a fork and brush it on the dough strips.
6. Bake the pastry in the preheated oven for about 45 minutes or until it turns golden in color. Remove it from the oven and let it cool in the pan on a rack.
7. To serve, cut the pastry into 1-1/2-inch (or smaller) squares with a sharp knife.
8. Optional Variations: You can use peaches and peach jam, strawberries and strawberry jam, or other fruits of your choice instead of apricots. You can also add diced candied peel or slivered almonds to the filling for added texture and flavor.

Enjoy this delicious and versatile pastry treat!

Variation :

– Mixed Berry Delight:

• Replace the stewed apricots with a mixture of fresh or frozen mixed berries, such as strawberries, blueberries, raspberries, and blackberries.
• Use berry jam instead of apricot jam for the filling.
• Add a splash of berry liqueur or berry juice to enhance the fruit flavors.

 – Nutty Chocolate Twist:

• Add 1/2 cup of finely chopped nuts, such as almonds, walnuts, or hazelnuts, to the dough for added texture and nutty flavor.
• Mix in 1/2 cup of chocolate chips or chunks to the filling for a delightful chocolate twist.
• Instead of apricot jam, use chocolate hazelnut spread or peanut butter as the filling.

 – Tropical Paradise:

• Replace the apricots with diced fresh or canned tropical fruits, such as mangoes, pineapple, and papaya.
• Use coconut jam or pineapple jam for the filling.
• Sprinkle toasted coconut flakes on top of the lattice for an extra tropical touch.