Cream the butter until creamy. Add each egg one at a time to the butter until completely smooth, then add the next. Then add the sugar and stir until the crystals are dissolved. (If the ingredients are warmed to room temperature, this will take 5 to 10 minutes with the mixer).
If the dough does not become smooth (happens very rarely), you need to add a bit of baking powder.
Next, fold in flour, vanilla and lemon zest, but don’t whisk much longer.
Spread the dough on a baking sheet lined with parchment paper and place the apricots on top.
You can use the dough for cherry pie in the same way.
Bake in oven heated to 180 °C for about 1/2 hour.
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