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Unleavened Apricot Pie

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Kitchen World
Calorie content 252.5 kcal
Portions 8 port.
Cooking time 65 minutes
Proteins * 10.3 g
Fats * 16 gr.
Carbohydrates* 28.4 g
* per 100 gr. product
Unleavened Apricot Pie
Content

Insanely delicious combination of sweet and sour apricots and shortcrust pastry with hints of almonds. The cooking process is very simplified, since the recipe uses ready-made yeast-free dough, which noticeably reduces time and effort.

Ingredients

Cooking process

step 1 out of 5
A baking sheet or a baking dish (if you wish, you can use parchment paper for baking and do not use butter) grease with butter and carefully spread the dough in an even layer, form even edges with your fingers.
step 2 out of 5
Prepare the cream: in a deep plate, mix room temperature oil, starch, one chicken egg, brandy, granulated sugar, almond flour and essence - mix thoroughly until smooth. We spread the cream on the dough and level.
step 3 out of 5
We wash and dry the apricots with paper towels. We remove the tails, cut into halves and take out the bones. Put the prepared fruits on the cream, cut up.
step 4 out of 5
Sprinkle well with powdered sugar on top, add rosemary leaves and distribute quite a bit of butter over the filling.
step 5 out of 5
We send the cake to the oven for 40 minutes at a temperature of 180 degrees. Bon Appetit!

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