Pie with apricots "Brave"

Description

Seeing two years ago, the recipe printed in one of the cooking magazines and cook it in a pie fell in love with him finally, irrevocably and forever. Of course! Crisp, delicate batter, juicy, flavorful apricot filling and a crunchy nut crust... Wonderful cake!

Ingredients

Flour

350 g
Leavening agent

1 tsp
Soda

0.333 tsp
Yogurt

100 g
Chicken egg

1 piece
Butter

100 g
Sugar

100 g
Salt

1 pinch
Apricot

500 g
Lemon

0.5 piece
Sugar

100 g
Almonds

100 g
Butter

15 g
Flour

1 Tbsp
Brown sugar

1 Tbsp

Cooking

Filling. Apricots wash, cut in half, remove seeds, fill with sugar and leave to stand for 30-40 minutes aside. Fruit worth taking a plump, not perespevshey. Otherwise, the filling is formed the excess liquid, which we need.

Add to the apricots zest and juice of half a lemon, stir, put the pot or pan with the apricots on medium heat and boil until the sugar is dissolved. (12-15 minutes, stirring occasionally) Remove from heat and cool completely. It is very convenient to cook the stuffing in advance.

Dough. Put in the mixer bowl the egg, sugar, yogurt and soft butter.

Beat on low speed like 10 seconds so the ingredients are just combined. Instead of yogurt you can use thick yogurt, sour milk or yoghurt. Sour cream cooking is not recommend, because the dough is not crumbly and is quite heavy.

Then increase the speed of the mixer and parts add the flour, sifted with baking powder, soda and salt. Flour may need less or a little more, it all depends on the density of the yoghurt (kefir/yogurt). And you can not be involved in the mixer and knead the dough by hand. Long knead not necessary. The dough should get a soft, dont stick to hands, but it should keep the shape. Remove the dough in the fridge for 10-15 minutes.

At this time, prepare the hazelnut layer cake. Almonds chopped into medium crumbs.

Add to it the softened butter, flour and brown sugar (you can do a normal, white) Grind the mixture into a homogeneous crumb.

Chilled the dough is divided into two parts - 2/3 and 1/3. The bottom of a split form (diameter 20 cm) to lay baking paper. A large part of the dough evenly with your hands at the bottom and the walls of the mold, forming the sides.

Spread on the dough is COMPLETELY chilled filling.

A smaller part of the dough to tear with wet hands into small pieces and distribute evenly over the filling.

Evenly spread the walnut crumbs on top of pie. Bake the tart in a preheated to 180*oven for 50-55 minutes. (focus on your oven!) The cake should rise well, and the walnut layer is well browned.

The finished cake to cool in the form for at least 20 minutes.

Then release the cake from the form and put it on the grill. IMPORTANT! Before cutting the cake, it must cool completely. Before serving you can sprinkle the cake with powdered sugar. But he's very handsome! Yes! And with the stuffing and experiment. Apple/pear walnut, plum/plum+hazelnuts, pumpkin+peanut. A very successful combination tested repeatedly.

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