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Open shortcrust pastry pie with apricot

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683
Kitchen World
Calorie content 116.6 kcal
Portions 8 port.
Cooking time 160 minutes
Proteins * 4.7 gr.
Fats * 4.5 gr.
Carbohydrates* 20.7 g
* per 100 gr. product
Open shortcrust pastry pie with apricot
Content

Sweet shortbread dough, which is very reminiscent of cookies from childhood, stuffed with sweet and sour apricots, covered with jelly. Open baked goods can be prepared both for dinner and served at the festive table.

Ingredients

Cooking process

step 1 out of 16
Cut clean apricots into slices of medium thickness, about 1 centimeter each, sprinkle with granulated sugar and leave for 40-60 minutes so that they let their juice flow. It is better to use dishes with high sides, since a lot of liquid is released.
step 2 out of 16
In a deep bowl, mix the required amount of flour, baking powder, eggs, softened butter and knead the shortbread dough with your hands (if the mass turns out to be very dense and not elastic, add a little warm water).
step 3 out of 16
From the resulting dough, we form a ball and wrap it with cling film, send it to the refrigerator for 30-35 minutes for cooling.
step 4 out of 16
Pour 10 grams of edible gelatin with cool filtered water and leave to swell for 35-40 minutes.
step 5 out of 16
We put the container with apricots in our own juice on a slow fire and cook for no more than 5-7 minutes, the slices should in no case fall apart after cooking.
step 6 out of 16
After that, we put the fruit in a colander and collect the solution in a deep plate.
step 7 out of 16
We heat the oven to 180-190 degrees Celsius.
step 8 out of 16
Sprinkle the working surface with a small amount of flour and roll out the cooled ball into a round layer, about 5 millimeters thick.
step 9 out of 16
We also sprinkle the baking dish with flour and carefully lay out the sand base, form smooth edges with our fingers.
step 10 out of 16
We randomly pierce the dough with a fork or a toothpick (for better baking).
step 11 out of 16
Sprinkle an even surface with one teaspoon of starch.
step 12 out of 16
Spread the apricot wedges evenly on the dough.
step 13 out of 16
We send the cake to the preheated oven and bake for 35-40 minutes until golden brown. After the time has elapsed, we take it out and cool it at room temperature.
step 14 out of 16
Combine the swollen gelatin with a solution from cooking fruits and put in a water bath until the flakes are completely dissolved. It is not necessary to bring to a boil, heat and cool.
step 15 out of 16
Gently remove the dessert from the baking sheet and pour in the jelly.
step 16 out of 16
We send the cake to the refrigerator until the gelatinous mass solidifies completely. Bon Appetit!

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