Ingredients:

• 2 cups of flour (or more)
• 1/2 tsp of baking powder
• 2 tsp of corn starch
• 6 tbsp of Cognac
• 1/2 lb of unsalted butter
• 1/2 cup of sugar
• 2 eggs
• 2 cups of caned apricots
• 4 dried figs
• 1/3 of cup raisins
• Rind from 1 orange
• 1 cup of apricot jam
• 1 tbsp of lemon juice (optional)
• 1/3 cup of orange juice
• 1/4 tsp of salt

Method:

• Using an electric mixer beat the butter until light and fluffy.
• Add the sugar, 1 egg and the egg yolk from the other egg and 3 tbsp of
• Cognac beating thoroughly.
• Sift the flour with the salt and baking powder and add slowly to the butter mixture while beating on medium speed.
• Remove the mixer bowl from the mixer and finish the dough by hand, adding enough flour to make a soft dough.
• Knead well, cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, slice the apricots into uniform pieces and place in a non stick sauce pan.
• Place the figs and raisins in a small bowl and soak them with the remaining 3 tbsp of Cognac until they are swollen.
• Mince the figs and raisins and add them (Including any Cognac left from soaking) into the pan.
• Add the corn starch along with the orange rind, apricot jam, orange juice and lemon juice (Optional) and stir to mix.
• Stirring continuously cook over medium heat until it thickens.
• Remove the sauce pan from the heat and let it cool down.
• Remove the dough from the refrigerator and set aside about 1/3 to be used for the latticed top.
• Place the remaining 2/3 of dough into your buttered baking pan, (round or a 9X12) and with your fingers (the dough is too soft to roll) press it evenly on the bottom and the sides.
• Pour the filling into the dough-lined pan and spread everywhere in the pan evenly.
• If the dough on the sides of the pan is over and above the filling, fold it in over the filling.
• Divide the remaining dough into walnut-sized balls and roll each ball by hand into 1/2 inch strips.
• With the strips make a lattice over the top of the pastry like is shown in the picture above.
• Beat the remaining egg white lightly with a fork and brush the dough strips.
• Bake in a preheated oven at 350 degrees Fahrenheit for about 45 minutes or until is golden in color.
• Remove from the oven and cool in the pan.
• Cut into 1-1/2-inch (or smaller) squares with a sharp knife and serve.

Note:

• If you prefer, you can substitute the apricots and apricot jam with peaches and peach jam, strawberries and strawberry jam, and so on.
• Slivered almonds may be added to the filling.