Apricot jam pie: delicious and easy to prepare!

This is perfect for a delicious breakfast in no-time!

375g (2 ⅔ cups) all-purpose flour;
225g (1 ¼ cups) butter, softened;
5 egg yolks;
100g (¾ cup) powdered sugar;
a pinch of salt;
250g (1 ½ cups) apricot jam.

1. Preheat the oven to 170°C/345°F.
2. In a large bowl, using a hand mixer, whip butter until pale, for around 30 seconds. Add egg yolks and whip until they are fully incorporated.
3. Add salt and powdered sugar into a bowl of butter and whip again for 1 minute or until the mixture becomes very fluffy again.
4. Finally, add flour, mix it in with a spatula, then work with your hands until smooth and buttery pastry forms.
5. Wrap the pastry in plastic and let sit in the fridge for 30 minutes.
6. Cut ⅔ of the pastry and form it into a disk. Roll the pastry out on a lightly floured surface, then carefully transfer it into a 25 cm pie pan.
7. Spread apricot jam on top of the pastry base.
8. Roll out the leftover ⅓ of the pastry and cut it into strips. Place the strips on top of the pie in a criss-cross manner. Trim the edges.
9. Bake for 35 minutes or until golden on top, leave to cool down completely before slicing.
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