Apricots, chopped quartering, 300 ml water, lemon peel and 150 g of sugar are boiled for 10 minutes. With removable perforated spoon fruit juice boil until thickened as a thick syrup. In a bowl mix the flour and sugar (125 g), put it on the butter cubes and crushed between the fingers to obtain crumbs, whole lump. Add the egg and kneaded in a hurry, just enough dough to make a ball, but not homogeneous. Allow to stand for 30 minutes in the refrigerator. 2/3 of the dough is rolled out in a tray 26h28 cm. On it are distributed apricots spotted with syrup from boiling. Remaining dough is rolled, cut into strips and cover the cake, as a grid. Spread with plenty of egg yolks. Bake in preheated oven at 180 C for 40 minutes.