In the season of fresh country apricots, you simply cannot pass by this delicate pie on chopped dough!
It is necessary
- The foundation:
- - 200 g flour;
- - 100 g of butter;
- - a pinch of salt;
- - 2 tbsp. Sahara;
- - 1 egg.
- Cream:
- - 70 g cream cheese;
- - 1 egg;
- - 110 g sour cream;
- - vanillin on the tip of a knife;
- - 75 g of sugar.
- Filling:
- - 200 g fresh apricots;
- - a handful of cornflakes or almond petals;
- - honey for serving.
Instructions
Step 1
Prepare the cream by whisking all the ingredients until smooth with a mixer. Send the cream to the refrigerator while preparing the base.
Step 2
For the base, mix flour, salt, sugar until smooth with a hand whisk in a spacious bowl.
Step 3
Finish off pieces of butter (note - it must be cold!) And grind everything until you get flour crumbs.
Step 4
Make a "well" in the center of the crumb and break an egg there. Do not take too much, otherwise the mass will become blotchy. Knead the dough, then roll it into a layer and put it in a mold with a diameter of 18-20 cm. If you are using a non-silicone one, then it should be pre-greased with melted butter and sprinkled with flour. Remove the mold from the dough in the freezer for about 20 minutes.
Step 5
Wash and cut apricots in half, remove seeds and cut into wedges. Preheat the oven to 190 degrees.
Step 6
Place the apricots on the bottom of a mold with a chilled base, sprinkle with cornflakes or nuts and pour over the cream. Put in the oven for 45 minutes. In the finished cake, the base should become very ruddy, and the cream should be thick! Allow the finished cake to cool completely, first at room temperature, and then a couple of hours in the cold, so that it is more convenient and neat to cut into portions. Sprinkle with honey to serve.
