Apricot and Ricotta Sbriciolata (Butter Pie)

In a bowl, sift the flour with the baking powder and a pinch of salt. Add the sugar, whole egg, egg yolk, and cold butter cut into small pieces.

Flavor with freshly grated lemon zest. Using your hands, rub the mixture together until you obtain buttery crumbs. Refrigerate the crumb mixture for 1 hour.

Mash the ricotta with powdered sugar using a fork until smooth.

Cut the apricots into pieces and place them in a saucepan with 1 tbsp sugar and 1 tbsp cold water. Bring to a gentle boil and cook for about 5 minutes. Remove from heat and allow to cool.

Line a loaf pan with baking paper. Spread half of the chilled crumbs into the base, pressing lightly and forming slightly raised edges.

Spread the ricotta mixture evenly over the crumbs, then top with the cooled apricots.

Cover with the remaining crumb mixture.

Sprinkle generously with sliced almonds and brown sugar.

Bake in a preheated oven at 180°C (350°F) with fan for 35-40 minutes, until golden brown.

Dust the warm sbriciolata with powdered sugar.

Allow the apricot crumb pie to cool completely before slicing.

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