Apricot pie: a gift for connoisseurs of delicate desserts

If you want to please yourself and others with a delicate dessert, then try to cook apricot pie. To bake it, you do not have to wait for summer, because canned apricots have not less surprising taste than fresh ones.

Those who prefer fresh apricots, it is worth knowing how to choose them correctly. A good fruit should have an elastic and whole skin. If the apricots are crumpled, then this indicates their over-ripeness and the minimum amount of useful substances. The more intense the color of the fruit, the more beta-carotene in it, which increases the immunity. Although it is worth noting that for pie can come and immature fruit.

Baking with apricots is quite diverse. This fruit can be combined with almonds, chocolate, honey, plums and a variety of types of dough. But especially delicate cottage cheese dessert with apricot. Consider the features of its preparation.

Apricot cake with cottage cheese

Dough:

• 170 g of flour;
• 1 egg;
• 80 g of oil (margarine can also be used);
• 100 g of sugar;
• Lemon peel;
• baking powder.

Filling:

• 500 g of cottage cheese;
• 400 g of apricots;
• 4 eggs;
• 150 g of oil;
• 230 g of sugar;
• lemon juice;
• 1 packet of almond or vanilla pudding;
• powdered sugar;
• Almond flakes;
• Rum.

Preparation

Dough. Preparation of the dough will be easier if the butter is slightly softened, keeping it at room temperature. Then the butter is beaten with sugar until a lush foam is formed. Next, add egg and crushed lemon zest. Then carefully rub it. The mass should acquire a white-yellow color. Mix flour with a baking powder and sift into an oily-egg mixture. In the end, add almond flakes. The dough is kneaded with a mixer. Ready to put the dough in the refrigerator for a while. At this time, the form for baking is greased with grease, sprinkle the sides with almond flakes. The latter should be pressed firmly against the walls. Remove the dough from the refrigerator and divide into three parts. From two roll out a circle 1 cm thick. Put it into shape, not forgetting to sculpt the side.

Filling. The content of low-fat cottage cheese will make the apricot cake especially tender. First of all, you need to separate the yolks from the proteins. Then beat the butter, gradually adding yolks and sugar. When the mixture becomes homogeneous, add to it cottage cheese, some rum, pudding powder and lemon juice. Then mix everything thoroughly. Proteins beat up until a thick foam and gently combine with the curd mass.

Design and baking. Pour the filling on the dough. From above decorate the pie with apricots. They can be cut into halves, taking out the stone. Also, apricots can be divided into small slices, covering them with the whole surface of the pie. In addition, they can be combined with plums or cherries. A third of the test, left earlier, is cut into crumbs, with which we sprinkle the cake. We bake apricot pie for about an hour at 180 ° Celsius. When the cake cools down, it can be taken out of the mold. From above you can sprinkle with powdered sugar. Pie with apricot, as a rule, served with whipped cream.