Apricot-rhubarb pie

Description

In the midst of the abundance of rhubarb I want to offer you a truly gorgeous pie! Who else did not dare to cook rhubarb, after tasting this pastry will forever cast your doubts! Silk taste test, weave a pleasant sourness of the rhubarb with the sweetness of apricot, gentle air fill. You will be impressed by how surprised and delighted and I...

Ingredients

Rhubarb

800 g
Apricot

500 g
Flour

250 g
Sugar

360 g
Butter

250 g
Corn starch

75 g
Chicken egg

7 piece
Leavening agent

1 tsp
Sour cream

175 g
Vanilla sugar

1 pack
Lemon

1 piece

Cooking

Here are our products! Notice the 800g rhubarb to take the crude, i.e. the gross weight.

Jar of apricots reveal, apricots recline on a sieve, excess moisture we do not need.

The rhubarb clean, wash and dry with paper towels. Cut into 2cm pieces, Pour the rhubarb 50g sugar.

Lemon thoroughly wash, wipe and a grater, remove the zest without touching the white bitter part.

250 g soft butter (margarine) mix with 200g of sugar. Enter the weight of one of 4 eggs, each time stirring.

250 g of flour 75 g of starch and 1 tsp razryhlitelya mixed and sifted. The injected mixture to the butter-egg mixture, quickly stir. The dough will be sticky and spotting. Flour no more to add!

The pan 36х39 lubricating oil. Batter evenly with a spatula spread over the entire surface of the pan.

In the bowl of rhubarb formed a little juice from the juice are released. On the entire surface of the dough lay out the apricots and rhubarb. Of course, you can put fruit pattern, but I just alternated the rhubarb and apricots.

For filling 3 egg yolks, 50g sugar, vanilla sugar and 175 g sour cream mix with a whisk.

Carefully apply a fill to the entire surface of the pie. The oven pre-heated to 200° and send the cake in the oven for 25 minutes.

Meanwhile, whisk one protein, add 60 g of sugar and continue to beat until peaks. At the end of the whisking add half a teaspoon of lemon juice.

After 25 minutes, take out pie and using a dessert spoon or pastry syringe, apply it on the surface of the cake about 25 protein rosettes. Send the cake at the same temperature back in the oven for 10 minutes.

Here he is our handsome!

Cut into squares, rhombuses,... I Want to see that the crust structure closer to a biscuit dough than sand - apparently the presence of large eggs with a small ratio of flour gives such excellent results.

Now you can enjoy the magic taste of this wonderful dessert! Air soft dough, noble acidity of the rhubarb, the juiciness of the apricot is a delightful interweaving of tastes will not leave anyone indifferent!

Bon appetit!!!

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