Raspberry jam can be a great base for a homemade pie. Make a filling out of it or add directly to the dough. A light biscuit or shortcrust pastry with jam is prepared very quickly and served warm or cold.
Grated pie
From shortcrust pastry, you can make an original pie with a layer of thick raspberry jam. According to this recipe, you can make baked goods with other types of jam - the taste will be slightly different.
You will need:
- 250 g margarine;
- 1 egg;
- 200 g of sugar;
- 3.5 cups of wheat flour;
- 1 teaspoon of baking soda;
- 1 tablespoon lemon juice;
- 300 g of thick raspberry jam.
You can use butter instead of margarine.
Chop the margarine with a knife, add the egg, beaten with sugar and soda, slaked with lemon juice. Pour the sifted wheat flour into the dough in portions. Knead the dough - it should be firm enough. Divide the dough into two parts, roll each into a ball, wrap in plastic wrap and refrigerate for an hour.
Cover a baking sheet with baking paper, rub one half of the dough on top. Smooth out the crumbs with a knife and add the raspberry jam. Cover the jam layer with the remaining dough, also grated. Place the cake in a preheated oven at 200C. Bake the product until browned. Remove the finished cake from the baking sheet, cool and cut into small pieces.
Quick raspberry jam pie
You can make a light pie on kefir from jam. It bakes very quickly. In addition, candied and even slightly fermented jam of any thickness can be put into the dough. A pleasant raspberry flavor is guaranteed.
You will need:
- 1 glass of raspberry jam;
- 1 glass of kefir;
- 1 egg;
- 2 cups wheat flour;
- 3 tablespoons of sugar;
- 0.5 teaspoon of baking soda;
- several crystals of citric acid;
- powdered sugar for sprinkling.
Kefir can be replaced with yogurt or sour cream, half diluted with milk.
Pour the jam into a deep bowl, add soda, slaked with citric acid, dissolved in a teaspoon of water. Stir and let the mixture sit for a few minutes. Then pour kefir into a bowl, add sugar and a lightly beaten egg. Pound the mass until smooth and pour the sifted flour into it in portions.
Grease a refractory mold with butter and pour the dough into it. Bake the cake in an oven preheated to 200 ° C. The product should rise evenly. Check the readiness of the cake with a toothpick - after piercing, there should be no traces of dough on it.
Put the baked pie on a board and refrigerate. Sprinkle the surface with icing sugar. Instead, you can use chocolate icing - melt 100 g milk chocolate with 2 tablespoons of milk in a water bath and pour the mixture over the cake. Spread the icing with a knife, let it set and serve dessert for tea.
