Grated apricot pie
0
551
Kitchen
World
Calorie content
159.8 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
4.8 gr.
Fats *
10.8 g
Carbohydrates*
30.9 gr.
The “grated” method of preparation ensures that the cake has a charmingly casual and therefore very appetizing surface. Shabby on a grater, shortcrust pastry lays down on the filling with an air layer and, when baked, is formed into a lumpy ruddy crust, which beckons to break off a piece and enjoy. Let's take juicy apricots as a filling - they go well with crumbly shortcrust pastry.
Ingredients
Cooking process
Quickly knead the shortbread dough: sift the flour into a bowl, add salt, sugar, baking powder to it, mix. We leave a couple of tablespoons of sugar for sprinkling. Cut the soft butter into cubes and put them in the dry mixture. Rub it with our hands until crumb. Add eggs, sour cream and quickly knead soft dough. It is undesirable to knead for a long time, as the dough may turn out to be tough. We separate about a third from the dough. Place the separated smaller part in the freezer for twenty minutes. We put most of it in the refrigerator for the same time.
Roll out the cooled dough from the refrigerator into a layer five to six millimeters thick. We transfer it to a greased baking sheet. We wash and dry the apricots. We cut each fruit lengthwise into two halves and manually remove the bone. On the dough, lay out the prepared apricots, cut up. Sprinkle them with starch and a couple of tablespoons of granulated sugar.
Bon Appetit!