Apricot pie - amazing pastries with summer taste.
Delicacy fragrant, crumbly, ideal for home tea or meeting guests.
And do not worry that the yeast will not work or the cake will settle in the oven.
He is sure to succeed!
Sandwich apricot pie - general cooking principles
Fat, butter, margarine are unchanged and often interchangeable shortbread ingredients. In combination with flour, they give the crust a crumbly structure. The main ingredients are combined with sugar, eggs, sour cream. Cool the dough before use.
For the filling, you can use fresh or frozen apricots, many recipes allow you to put in the stuffing canned fruit and jam. Apricots blend harmoniously with apples and nuts. Pears, different berries. But we must remember that a large amount of juice can soak the sandy cake. To protect it, you can lightly sprinkle it with starch.
Sand cake with apricots “Ordinary miracle”
A really wonderful recipe for shortbread with apricots, which will require fresh fruit. The dough on the usual margarine, but with butter, it will turn out even more delicious.
• 0.1 kg margarine;
• some salt;
• 20 grams of almond flour;
• 160 grams of wheat flour;
• 65 grams of powdered sugar.
For the filling:
• 0.8 kg apricots;
• 0.1 kg of sugar;
• 50 g butter butter;
• spoon of starch.
1. Mix all the ingredients of the dough. Margarine diced. We shift to harvester and grind to crumbs. You can do it with your hands, but in this case, it is better to hold the margarine a little warm or rub it.
2. We pour a quarter of the crumbs, rub them with our hands for flowability, shift them into a bowl and send them to a bed in the refrigerator.
3. We lay out the rest of the crumb on a piece of cling film; we also cover it from above. Roll out the circle a little more form, remove it to cool for half an hour.
4. While it is possible to prepare apricots. Remove the bones, cut into quarters and fry for five minutes in a frying pan with butter, fill with sugar and cool. 5. We take out the frozen layer, remove the film from one side and transfer it to the mold. We stand in the refrigerator for another twenty minutes.
6. Sprinkle the dough with a spoon of starch and distribute the apricot filling, which should already cool.
7. Sprinkle the stuffing on top of previously deferred chips.
8. Bake “Ordinary Miracle” for about 40 minutes.
Sand Cake with Apricots and Curd
An interesting variant of shortcake with apricots, in the filling for which is also added cottage cheese. Dough on the margarine, you can take the fat or any butter.
• 100 g of sugar;
• 8 g ripper;
• 0.4 kg of flour;
• 3 eggs;
• 150 g margarine.
• 150 gr. Sahara;
• 60 grams of apricots;
• 50 grams of starch;
• 600 grams of apricots;
• three eggs;
• 150 ml of cream.
1. Margarine soften and grind together with baking powder and flour.
2. Beat the eggs with a whisk into the foam together with the sugar, combine with the flour crumb. Knead, ship cool.
3. Cottage cheese combine with eggs, one yolk immediately recline to the side for registration. Fill the filling with sugar, throw vanilla at will. We rub and we enter cream. If the cottage cheese is weak in consistency, then only half of the cream can be poured.
4. Wash apricots, cut into four parts. Leave waiting for our turn.
5. We take out the dough, knead a little.
6. Roll the circle. Its diameter should be five centimeters more than the bottom of the form.
7. Shifts, fingers form small bumpers.
8. Sprinkle the bottom of the cake with starch and lay out apricot pieces. We postpone a few beautiful slices for registration.
9. Top pour the curd filling, align the layer.
10. Decorate with apricots and lubricate the yolk. Better to do it with a brush. We bake.
Sandy cake with apricots and meringue
A variant of a very sweet shortcake with apricots under a layer of air meringue. A similar dessert can be found with apples, peaches and other fruits.
• 0.2 kg flour;
• margarine 0.1 kg;
• 0.1 kg of sugar;
• 0.5 tsp. ripper.
• 2 pcs. squirrel; • 0.1 kg of powder;
• 1 tsp. lemon juice.
For the filling 300 grams of apricots, a little starch.
1. For the dough, margarine must be melted, be sure to cool. Egg combine with sugar, pound. We introduce margarine, followed by flour and ripper. You can use a third of a teaspoon of soda, but be sure to repay.
2. Remove the dough in the cold, stand up to half an hour.
3. We get, roll out, we shift in the form. Fingers pull and align bumpers.
4. Protein and sugar, beat until stable foam, add lemon juice.
5. Sprinkle the sand cake with starch, lightly dust it, no need to make a thick layer.
6. Spread apricots, cut arbitrarily.
7. Spoon spread meringue, you can in small piles.
8. We send to bake for 35 minutes. We set 180 ° C.
Sand cake with “Loose” apricots
Variant of loose cake from loose dough. During baking, the fat melts, the baby is soaked with fruit juice and it turns out an amazing cake, crisp and tasty.
• 2 cups of flour;
• 1 tsp. ripper;
• 0.2 kg margarine;
• 0.4 kg apricots;
• 3/4 cup of sugar;
• sugar in the filling;
1. Cut the apricots into cubes, the size is small. Slightly sprinkle with sugar and leave to pickle. You can pour cinnamon, a little vanilla or sprinkle with brandy.
2. Pound the margarine with flour and prescription sugar. It should turn out to be a dry crumb, which, when clenched in a fist, seizes and then crumbles again. To flavor throw a pinch of vanilla.
3. Spread more than half of the crumbs in the form, leave a quarter.
4. Level the layer and place the apricots in sugar.
5. Sprinkle the remains of the crumbs.
6. Bake to rosy color, set at least 200 degrees. Cutting such a cake should be warm, in the cooled form it is more difficult to make.
Sand cake with apricots and nuts
For such a cake with apricots, you can take peanuts, but the most fragrant and delicious pastries are made with walnuts. Prepare?
• 0.1 kg of oil;
• 0.18 kg of flour;
• 0.1 kg of sugar; • 1 egg;
• 0.1 kg of nuts;
• 1 protein;
• 4 tablespoons of powder;
• 0.4 kg apricots.
1. Beat the egg with sugar, add the butter, ground with the flour. Put the dough in the form and temporarily send it in the fridge.
2. Nuts slightly dried and chopped into small pieces. You can use a combine and grind, but not quite to flour. The grains should be felt.
3. Beat whites and powders to foam, add nuts.
4. Apricots split halves.
5. Put a layer of nut mass with protein on the cake, on top of the halves of apricots. Fruits slightly deepen.
6. We send to bake.
7. Cook at 180 ° C for about half an hour. If necessary, add time.
Sand cake with apricots and apples
Recipe juicy, fragrant, crumbly shortcake with apples and apricots. Instead of butter in the dough, you can throw margarine, it will be just as good.
• 3 cups flour;
• 1 tsp. ripper;
• 250 grams of oil;
• a glass of sugar;
• 3 tablespoons sour cream;
• 3 eggs;
• 2 tablespoons of powder;
• 0.5 kg of apples;
• 0.5 kg apricots;
• 50 grams of dry jelly.
1. Rub the butter, instead of which you can take margarine, add sifted flour and ripper, throw sugar, rub it all together with your hands.
2. Add yolks, sour cream to the dough and knead.
3. Pinch off a quarter of the dough. We make an elongated sausage, wrap it in captivity and throw it in the freezer. Just put a big ball on the shelf in the fridge, we also wrap it in film.
4. While the mass is cooled, we are engaged in fruit. Cut the apples. The skin can be removed or left, it does not play a special role. Apricots, too, cut into pieces.
5. Beat the remaining proteins until frothy with powdered sugar and add dry kissel concentrate.
6. Get the dough out of the fridge and form the bottom cake. We stretch over the entire surface of the pan.
7. Put apples on it, scatter apricot pieces on top.
8. Grease the top with a mixture of whipped proteins with kissel.
9. Now it's the turn of the dough from the freezer. We take out, rub on top of the protein layer on a coarse grater. 10. Bake the sand tart to rosy color. The temperature is around 190 degrees.
Sand cake with apricots filled with sour cream
Option cake with juicy filling. Apricots are poured with a delicate cream based on sour cream. The dough is the simplest, cooked without sugar.
• 0.3 kg flour;
• 0.2 kg of oil;
• 2 eggs.
• two eggs;
• three spoons of sugar;
• 150 grams of sour cream.
In the filling about half a kilogram of apricots.
1. For the dough, just mix everything together. If confused by the lack of sugar, you can add half a spoon of powder.
2. Fold the dough in shape, making the hike of the process small sides. The dough layer will be thin.
3. We decompose apricots on dough, disassembled into halves. But you can cut and smaller. We do it to your taste.
4. Combine eggs and sugar, beat and add sour cream. Stir.
5. We pour apricots with sour cream, try not to move the pieces.
6. This cake is baked for about 25 minutes, the temperature is 190.
Apricot Sand Cake - Tips and Tricks
• Sandy dough will be tender if you add a little baking powder to it. You can pour and ordinary soda, but only after pre-extinguishing.
• For kneading dough, you should use fatty margarine, sour cream or butter. A low-fat, watery product makes baking hard and dry.
• If the apricots are too juicy, you can sprinkle them with sugar, let them stand and drain the released juice. Liquid can be used for compotes, fruit to put in the filling of the cake.