Ingredients:

For pasta:

Flour: 300 g
Powdered sugar: 60 g
Yeast for cakes: 5 g
Vanilla sugar: 8 g
Butter: 120 g
Lemon peel
Egg: 1 pc
For the stuffing:

Apricot: 10 pieces
Ricotta: 350 g
Sugar: 60 g
Yogurt: 100 g
Starch: 30 g
Juice of 1/2 lemon
Eggs: 2 pcs
Almond flakes
Powdered sugar
Method:

Mix the flour with the icing sugar, baking powder and vanilla sugar.
Add the soft butter cut into pieces and the grated lemon zest. Work quickly until you obtain a sandy mixture.
Add the egg and knead until you get a smooth dough.
Form the dough into a disc, wrap it in cling film and leave to rest in the fridge for 30 minutes.
Roll out the dough into a 22cm mould, forming edges 2-3cm high.
Arrange the sliced apricots on the pasta.
In a bowl, mix the ricotta with the sugar, yogurt, starch, lemon juice and eggs.
Pour the ricotta mixture over the apricots.
Decorate with the almond flakes.
Bake in a preheated oven at 180°C for approximately 40-45 minutes or until the surface is golden.
Once cooked, leave to cool and dust with icing sugar.
Cut into slices and serve. Enjoy your meal!