Description
Pie from the "to have"!! Lemon shortcrust pastry, currants with anise and lemon zest will not leave ANYONE indifferent! I agree that the cake is cooked not fast, but believe me, it's worth it!! It's just an explosion of taste!!! And by tradition, in absentia want to give this cake Mary_Stone! I'm sure that everyone, especially experienced cooks will agree with me that she is always very attentive to every recipe always says only nice and warm words, and with an individual approach to every dish! Masha, thanks a lot for the attention and kindness that you give! I hope this delicious, albeit part-time, pie will please you! P. S. I'm Sorry for this photo, I just cake a bit... dropped)
Ingredients
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Flour
300 g
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Powdered sugar
40 g
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Yolk egg
2 piece
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Butter
180 g
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Lemon peel
1 piece
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Lemon juice
1 tsp
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Water
50 ml
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Salt
1 g
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Berry
600 g
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Juice berry
150 g
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Star anise
2 piece
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Starch
2 Tbsp
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Lemon juice
2 Tbsp
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Sugar
130 g
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Butter
20 g
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Lemon peel
0.5 piece
Cooking
Butter cut into cubes, add the sifted flour and a pinch of salt. In a food processor mix all on small turns until fine crumbs. It is approximately 3 minutes. If combine not-then just mash with a fork.
Powder, zest and yolks and beat until white.
Now this mass gradually add the flour, there is lemon juice and water.
Once the dough is gathered in the com-off. Wrap it with foil and put in the fridge for 2 hours, and preferably overnight.
But in the meantime let's prepare the filling: berries defrost. Juice from defrosting leave, it should be 150 ml, if less, finish off the water. Pour it into a saucepan, set on fire. Add the sugar and star anise. Bring to a boil, turn off, cover and leave to cool.
Dilute starch in a small amount of water.
Of the pot to get the star anise again put on the fire. Bring almost to a boil, add starch, proverjaem literally a minute.
Add berries and well warmed up for a few more minutes. I had black and red currants, and just 100 grams of raspberries, cherries and strawberries. Turn off and leave for 10 minutes.
Add the lemon juice, zest and oil. Let cool completely filling.
Take 2\3 of the dough and roll out 3 mm thick. Cover it form, don't forget about the bumpers. Send the form into the fridge for 20-30 minutes.
Now cover with parchment paper, place the "load" in the oven for 15 minutes at 190 degrees. Then of course, I messed up a bit: put a very thin and light layer of rice, because of this, when baking, it is practically not played a role and bumpers strong enough fell. Upset, but that's really nothing. Don't repeat my mistake.
Take out, pour the filling. Don't pour too much! Top make bars. Decorate as you wish. Personally, I have handles do not grow there, so I wasn't even trying)) And again my error-bars do with clearance on the sides! Due to the fact that the filling was still warm and the dough oil-it began to melt, and the sides narrow. ( In General, if you have a very important accuracy-consider this. Put in a preheated 200 degree oven for 40 minutes.
Take out, allow to cool completely and enjoy!! I was served with pistachio ice cream.
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