Description
A pie that I baked last summer, at her husband's birthday, 14 July. Baked at home, and ate it at the cottage. So the pictures are so different. The whole pie photographed the home and cut already in the country on the phone. So, don't blame me. The cake was delicious, the birthday boy liked it. Summer post recipes once was, and now clean up the files.
Ingredients
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Flour
250 g
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Butter
125 g
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Yolk egg
4 piece
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Salt
-
Egg white
4 piece
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Sugar
-
Apricot
500 g
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Nuts
50 g
Cooking
To prepare the products.
Butter to RUB on a large grater, sprinkling with flour, or just crush with hands into a smooth crumb. RUB the yolks with salt, add the flour mixture.
Quickly knead the dough. If the dough will gather into a ball, add 2-3 tbsp of cold water. Knead the dough in the cake
Wrap in plastic wrap, put in refrigerator for 45 minutes. Meanwhile, the apricots release from the bones, cut into thin slices - slices.
Proteins vzbit in a solid foam, gradually, 1 tbsp at a time, add the sugar.
The pan or form to lay baking paper. Roll the dough to a thickness of 4-5 mm shift in the form and place on a high side. On top of the dough apricots, flatten, sprinkle with chopped almonds.
Protein mass to put on top of cake to flatten, fork to draw wavy pattern.
Bake pie at a temperature of 180*C for about 45 minutes. So meringue does not burn once it is browned, it is necessary to cover pie with foil.
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