Short, slightly salty, crumbly shortcrust pastry combined with a sweet light custard and aromatic acidity of fresh apricots - this wonderful summer cake must be prepared.
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You will need
- For the test:
- - flour - 1.5 cups;
- - sugar - 3 tbsp;
- - salt - 1 tsp;
- - soda - 0.5 tsp;
- - Apple cider vinegar (or lemon juice) - 0.5. l.;
- - vegetable oil - 50 ml;
- - kefir - 3 tablespoons
- For cream:
- - milk - 0.5 l;
- - flour - 0.5 cups;
- - sugar - 5 tbsp;
- For filling:
- - apricots - 3 - 5 pcs.
Instruction manual
1
Sift premium wheat flour into a bowl, add sugar, salt and mix thoroughly.
2
Pour vegetable oil into a glass, mix soda and vinegar or lemon juice separately, add the mixture to the oil, stir. The resulting oil mixture will sizzle and froth a little. Pour the mixture immediately into flour with sugar and salt, stir, add kefir one at a time, gradually, since the indicated amount of this component may be too much. Stir to get a soft and slightly loose dough.
3
Sprinkle the baking dish with flour, semolina or put parchment paper. The diameter of the mold is 23 - 24 cm. Put the dough into the mold, with your hands form a thin cake and low sides, not higher than 2 cm. Put parchment on top and sprinkle dry peas or beans. Or just often chop the cake with a fork. Be prepared for the fact that the dough rises strongly, so you may have to remove the form from the oven once or twice and take the cake, returning it to its original shape. Bake at 220 degrees for 15 minutes.
4
Korzh should be reddened. Take out the beans or peas (if you used this technique), remove the parchment. Or simply turn the cake onto the dish, remove the parchment and turn the pastries back over.
5
While the base of the tarte is baking, prepare a custard. The lightness of this cream gives the absence of any oil in the composition. Cook on the basis of milk with a fat content of no higher than 2.5%, this will provide the cream with the same creamy taste, but will not make it heavier due to the low fat content of milk.
6
Pour cold milk into a saucepan, add sugar, gradually sift the flour, stirring with a whisk. Without stopping stirring, put the saucepan on a fire and cook the cream over medium heat until the mass thickens and the flavor of flour disappears. In appearance and taste, the cream resembles milk pudding.
7
The base for tart can, if desired, be lightly greased with apricot jam. It will take no more than 3 tablespoons of jam.
8
Wash, dry, apricots, halve and remove seeds. Put the halves of the fruit with the slice down on the base of the tarte, fill the gaps with custard.
Place the tart dish in the refrigerator for at least 2 hours until the dessert cools completely. The cooled pie with the hardened cream is easily cut into portions.