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Bulk Pie with Apricot

0
500
Kitchen World
Calorie content 118.5 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 0.8 gr.
Fats * 8.5 gr.
Carbohydrates* 30.7 g
* per 100 gr. product
Bulk Pie with Apricot
Content

The whole family will love this crumbly cake with a crispy crust and juicy filling. The dough can be kneaded either by hand or with a blender. In the latter case, cooking takes a minimum of time, since the cake crumb is obtained instantly. It is advisable to take cold, hard butter - this way the crumb will turn out to be more structured.

Ingredients

Cooking process

step 1 out of 11
In a large bowl, mix the sifted flour, icing sugar and baking powder. Stir dry ingredients.
step 2 out of 11
Cut the cold butter into small pieces and put them in a blender bowl. If you knead the crumbs by hand, it is better to grate the butter on a coarse grater.
step 3 out of 11
Pour dry flour mixture over the butter and turn on the blender or quickly grind everything by hand. You will get a crumbly crumb.
step 4 out of 11
Lightly grease the form with vegetable oil. If the mold is silicone, then you do not need to lubricate. Pour out a third of the crumbs and distribute it over the bottom in an even layer.
step 5 out of 11
We wash and dry the apricots. We cut each fruit lengthwise into two halves and manually remove the bone. It is desirable that the fruits are ripe and sweet.
step 6 out of 11
Cut the halves into slices.
step 7 out of 11
Lay half of the slices on top of the crumbs.
step 8 out of 11
Fill in half of the remaining crumbs. Lay out the apricot wedges again - all the rest. The last layer is the remainder of the crumb, distribute it evenly.
step 9 out of 11
We put the form with the formed cake in an oven preheated to 180 degrees, bake for about twenty five to thirty minutes until golden brown.
step 10 out of 11
We take the cake out of the oven, let it cool completely and free it from the mold. Decorate with mint leaves.
step 11 out of 11
Then we cut the pastry into portions and serve.
Bon Appetit!

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