A slightly salty shortbread crumbly dough combined with a sweet light custard and aromatic sourness of fresh apricots - this wonderful summer cake is a must-have.
It is necessary
- For the test:
- - flour - 1, 5 cups;
- - sugar - 3 tablespoons;
- - salt - 1 tsp;
- - soda - 0.5 tsp;
- - apple cider vinegar (or lemon juice) - 0.5 l.;
- - vegetable oil - 50 ml;
- - kefir - 3 tablespoons
- For the cream:
- - milk - 0.5 l;
- - flour - 0.5 cups;
- - sugar - 5 tablespoons;
- For filling:
- - apricots - 3 - 5 pcs.
Instructions
Step 1
Sift premium wheat flour into a bowl, add sugar, salt and mix thoroughly.
Step 2
Pour vegetable oil into a glass, separately mix soda and vinegar or lemon juice, add the mixture to the oil, stir. The resulting oil mixture will sizzle and foam slightly. Pour the mixture immediately into the flour with sugar and salt, stir, add kefir one spoon at a time, gradually, since the indicated amount of this component may be too much. Knead to create a soft and slightly crumbly dough.
Step 3
Sprinkle a baking dish with flour, semolina, or parchment paper. The diameter of the mold is 23 - 24 cm. Put the dough in the mold, form a thin crust with your hands and low, not higher than 2 cm, sides. Top with parchment and top with dry peas or beans. Or, simply prick the crust often with a fork. Be prepared for the dough to rise a lot, so you may have to take the mold out of the oven once or twice and crush the crust back to its original shape. Bake at 220 degrees for 15 minutes.
Step 4
The cake should be browned. Take out the beans or peas (if you used this technique), remove the parchment. Or, simply flip the crust over onto the platter, remove the parchment, and flip the pastry over again.
Step 5
While the tart base is baking, prepare the custard. The lightness of this cream is given by the absence of any oil in the composition. Cook on the basis of milk with a fat content of no higher than 2.5%, this will provide the cream with the same creamy taste, but will not weigh it down due to the low fat content of the milk.
Step 6
Pour cold milk into a saucepan, add sugar, gradually sift the flour, stirring with a whisk. Without stopping stirring, put a saucepan on fire and cook the cream over medium heat until the mixture thickens and the flavor of flour disappears. In appearance and taste, the cream resembles milk pudding.
Step 7
The base for the tart can be lightly greased with apricot jam if desired. It will take no more than 3 tablespoons of jam.
Step 8
Wash the apricots, dry them, divide them into halves and remove the seeds. Place the fruit halves, cut down, on the base of the tart, fill in the gaps with custard.
Place the tart dish in the refrigerator for at least 2 hours until the dessert is completely cooled. The cooled cake with frozen cream is easily cut into portions.
