Basque Pie

Use a whisk to obtain a spongy mixture with the sugar and butter, the flour and the egg yolks, the grated rind of half a lemon, and a spurt of Cointreau, added in this order. Grease a round, removable mould with butter and cover with flour. Then cover it with a fine layer of dough and let it cool. Mix a handful of chopped dried apricots and a handful of raisins with the custard. Pour the mixture into the mould and cover with more dough. Use a brush to cover the pie with a beaten egg and cook in the oven for 45 minutes at a high temperature.