Description
Incredibly tasty tart on shortcrust pastry with a delicate cream filling and a light apricot acidity.
Ingredients
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Flour
260 g
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Butter
120 g
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Sugar
80 g
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Yolk egg
2 piece
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Sour cream
1 Tbsp
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Salt
-
Apricot
500 g
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Chicken egg
3 piece
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Sugar
80 g
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Sour cream
150 g
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Mac
15 g
Cooking
Prepare the ingredients for this dough. The oil is very cold chill in the freezer, cut into cubes.
In the bowl of a blender (we use a head knife) pour the flour, salt, sugar, cover with slices of butter. Chop all the ingredients to a state of fine crumbs.
One by one add the egg yolks, each time stirring the dough, then the cream.
The finished dough to gather into a ball, wrap in clingfilm and put into the refrigerator for 1 hour.
Prepare ingredients for filling. Apricots wash, dry split in half and remove seeds.
Blend sour cream, sugar, eggs and poppy seeds until smooth.
Roll the dough and put into a form, covering bottom and sides. Pour the sour cream filling, then put the apricots, slightly utaplivaja them in a fill. Bake in a preheated oven at 180 degrees for 30-35 minutes.
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