Apricot Torte

Categories: Caake- Torte

Ingredients

• 3 cups all-purpose flour
• 1 cup butter, softened
• 3/4 cup sugar
• 1/8 tsp. salt
• 1 large egg
• 2 cups sour cream
• 1 1/2 cups powdered sugar
• 1 cup chopped pecans, toasted
• 1 tsp. vanilla extract
• 1 (8oz.) jar apricot preserves
• Powdered sugar (optional)
• Whipped cream (optional)

Directions

1. Pulse flour and next 3 ingredients in a food processor 7 to 8 times or until mixture is crumbly. Add egg, and pulse 4 to 5 times until dough forms. Divide dough into 7 equal portions, shaping each portion into a ball.
2. Roll each ball to a 9-inch circle on inverted

3. greased 9-inch cake pans covered with parchment paper.

4. Bake in batches, at 350 degrees for 10 to 12 minutes or until golden. Cool on pans.
5. Beat sour cream and next 3 ingredients at medium speed with an electric mixer until combined; chill.
6. Process preserves a food processor until smooth.
7. Spread 6 cookie layers alternately with about 3 Tbsp. sour cream mixture and 3 Tbsp. apricot preserves; stack. Top with remaining cookie layer; chill 8 hours. Sprinkle top with powdered sugar, if desired; pipe whipped ream around outer edge, if desired.

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