Galette - option French pastries. Biscuits are prepared with with different fillings– meat, cheese, vegetable and fruit. We'll cook shortbread pie galette with apricots. The pie dough is rolled out thinly, the apricot filling is laid out, the edges are turned up, and baked on a baking sheet in the oven. During the season when fruits and berries are ripe in the gardens, biscuits filled with fresh fruits and berries can be baked at least every day.
Dish: Baking
Preparation time: 45 minutes
Cooking time: 25 minutes
Total time: 1 hour 10 minutes
1. Egg and 2 tbsp. l. Mix sugar, add vanilla on the tip of a knife or vanilla sugar to taste. Usually 2-3 grams is enough.
2. Combine flour with baking powder, add it according to the instructions on the bag. Grind flour with butter.
3. Connect egg mixture with flour. Knead the dough. If it doesn't work out very well, pour in one spoon of ice-cold milk or water. If after this you cannot knead and gather the dough into a ball, then add a second spoon of liquid. Give the dough a spherical shape. Place it in the freezer for 20 minutes.
4. Wash the apricots. Cut and remove the seeds.
5. Make a flat cake from the dough. This is convenient to do on a sheet of baking paper. You can use a special silicone mat. Grease the dough with jam or honey. For galettes with apricots, you can use strawberry, cherry or apricot jam or honey if desired.
6. Place the apricot halves with the convex side up.
7. Sprinkle with the remaining sugar, add butter and tuck the edges of the biscuit up.
8. Cook the galette in a preheated oven at + 180 degrees. Cooking time - 25 minutes.
Let the shortbread pie with fresh apricots cool and serve it with tea. Lovers over small baked goods from this amount of dough they can prepare not one, but two biscuits filled with apricots.
Apricots are the most summer fruit, so it's time to bake apricot pie, experimenting with a variety of recipes.
Summer fruits and berries are filled with warm sunshine and rich in vitamins. In July and August it’s time to cook various jams, make compotes and, of course, bake pies. Today you will learn 5 simple recipes making pies with juicy apricots. In the oven or in a slow cooker, beginners and experienced housewives can bake pies with a delicate, aromatic filling.
During the apricot season, you can make a “lazy” pie with sour cream. The recipe is very simple, as they say “on a quick fix" Baking in the oven will take no more than 25-30 minutes. At other times of the year, the pie can be made with any other berries or fruits.
For baking you will need:
Preparation:
Beat with a mixer for at least 5-7 minutes until a white creamy mass!
It is best to use well-ripened berries, then the pie will turn out tastier.
Bake the pie in the oven at 180 degrees for 30-35 minutes. Decorate the top golden brown crust You can use powdered sugar or a grid of melted chocolate. Below I have posted a photo of a piece of this pie for your viewing pleasure and to whet your appetite! Enjoy your tea!
I bring to your attention the simplest apricot pie recipe. This delicacy has a delicate biscuit consistency with the pleasant sweetness of apricots and a light citrus aroma.
Ingredients:
Preparation:
Let's add a citrus note! Grate the orange or lemon zest on a fine grater and add to the dough!
Bake at 190 degrees for 35-40 minutes. Bon appetit!
Apricot pie from shortcrust pastry- the most favorite recipe for many housewives, including me, includes large apricots and grated shortbread crumbs. So gentle and delicious pie with summer fruits it is eaten to a crumb.
Let's prepare the products:
Preparation:
The remaining whites can be used to prepare fluffy meringues, and decorate the apricot pie with these small cakes!
It is advisable to pre-sieve it several times, then there will be a lot of air in the dough, and it will be soft and crumbly.
Many housewives freeze the dough and prepare the pie in 10-12 hours. Chilled preparations are grated well!
Check the baked goods after 10 minutes. If the pie is browned on top but not yet ready inside, you can lower the temperature to 160 degrees or switch the upper and lower heating elements!
Cool the finished cake and then remove it from the mold. If desired, you can dust with powdered sugar!
A delicious pie with apricots in the Redmond multicooker becomes incredibly fluffy and airy. The recipe is very simple, and baking in a smart pan gives the housewife pleasure and a minimum of hassle!
Products for the pie:
Preparation:
It is better to knead gently counterclockwise, from bottom to top.
Remove the finished pie using a steamer basket. Decorate the completely cooled pastry with powdered sugar and mint leaves.
To make a quick apricot pie, you can use puff pastry. The recipe is very simple and does not require a housewife to spend a lot of money, effort and time.
Baking products:
Preparation:
They will absorb the juice of the fruit and the baked goods will not be soggy on the bottom.
Place the closed pie in the oven for 20-30 minutes at 200 degrees. Sprinkle the cooled puff with vanilla powdered sugar. Bon appetit and aesthetic pleasure!
And a traditional video recipe for apricot pie
Bon appetit and see you new recipes!
Apricot shortbread pie is a wonderful summer pastry that allows you to diversify home tea party. A shortbread basket with a lot of apricot filling is a great treat for your family.
Adjust the amount of sugar in the filling to your taste, depending on the sweetness of the fruit. My apricots were sour, I added 150 g of sugar.
To prepare shortbread pie with apricots, we will take the products from the list.
Let's cook first sand basket. To do this, sift the flour into a bowl, add sugar, vanillin and butter in pieces.
Grind everything into crumbs and add the egg.
Gather the dough into a ball.
Place the dough into a mold with a diameter of 22 cm and distribute it over the mold, forming sides of about 3 cm. Place the mold in the freezer while we prepare the filling and topping.
For sprinkling, we also make crumbs by mixing flour, sugar and butter.
Separately mix 150 g of sugar with starch. We will sprinkle this mixture over the apricot filling.
Break apricots in half, remove pits. Remove the pan with the dough from the freezer, place the apricots cut side down in one row, sprinkle with a little of the prepared mixture of sugar and starch, then lay out another row and sprinkle with the remaining mixture.
Preheat the oven to 200 degrees and bake shortbread pie with apricots for 30-35 minutes.
Remove the pie from the mold, let it cool, then you can cut it into portions and treat it to your family.
Bon appetit!
A Hunza woman will never follow her sweetheart to a place where apricots do not grow. (preservation of the Hunza people)
Summer is in full swing. In our south, not only the thermometer reminds us of this, but also the tree branches hanging under the weight of ripe apricots - it’s time to bake a pie with them. Round, like the sun, it resembles a heavenly body not only in its shape and its golden color. The name of apricots comes from the Latin “apricus”, which means “sunny”, “warmed by the sun”. Crumbly shortbread dough, tender custard, which I cook not at all according to the rules, juicy apricots and - a sweet tooth's dream! Well, who are they? Hunza, I'll tell you at the end of the recipe.
For the test:
For cream:
Well, of course, you will need apricots, for a mold with a diameter of 28 cm you need them 12 pieces, And handful of almonds, which needs to be peeled from the top brown skin and cut in half lengthwise (you can use ready-made almond chips).
How to peel almonds?
Pour boiling water over the almonds for 2-3 minutes.
Drain and remove the skin. After boiling water, it can be easily removed by hand.
Place the peeled almonds on a towel and let them dry.
Separate 2 yolks from whites. This can be conveniently done using a special separator or by pouring the egg from one half of the shell to the other.
save 2 whites, later add them to the custard.
Sift into a bowl 2 cups flour, make a hole in the flour and put it there yolks, butter(it should be soft - room temperature), sour cream, salt And sugar.
Add soda, extinguished with vinegar.
Knead the dough. It is convenient to do this by hand. Combine all ingredients until flakes form.
There is no need to knead for a long time. Shortbread dough loves quick kneading. Once the flakes are smooth...
Place the dough in a bowl, cover with cling film or a bag and remove in the refrigerator for 1 hour.
While the dough is chilling, prepare custard for pie.
Break into a bowl 2 eggs, add 2 squirrels, left over from the test, sugar, vanilla sugar, And flour.
Whisk blend everything until smooth.
Warm up the milk so that it is hot, but not boiling.
Do not remove the milk from the heat, pour the mixture whipped with a blender into it and, stirring constantly, bring to a boil. Try to make it work homogeneous mass.
Remove the pan from the heat, cool the cream and add to it lemon zest- This thin yellow part of lemon peel- rub the lemon on a fine grater.
Now beat the cooled cream with a blender. This procedure will make it airy and break up any lumps that might have formed during brewing.
The cream is ready. Set it aside and remove it from the refrigerator. dough And roll it out with a rolling pin.
When rolling out the dough consider the size of the form, in which you will bake the cake (I have a round pan with a diameter of 28 cm). Place the dough in the pan and hook it around the edges of the pan to prevent it from slipping while baking. Grease the mold No need. Dough pierce with a fork over the entire surface so that it does not rise during pre-baking.
Place baking paper on the dough and sprinkle beans or peas .
Now put the form into the oven t 200°C for 15 minutes so that the dough is slightly baked - “set”. While the dough is in the oven, cook the apricots: Wash, remove the pit and cut each apricot into four slices.
Advice:Apricot kernels are edible. They can be peeled in the same way as almonds and used in place of almonds in baking. The apricot kernel, like any nut, contains complete vegetable protein and many microelements; it contains vitamin B17, which helps in the treatment of tumors. In our south, the pits are added to apricot jam, and as a child, splitting the pit and eating the juicy, crispy center was one of our favorite delicacies. But, as with everything, in eating apricot kernels There should be moderation - nutritionists advise eating no more than 10 seeds per day.
By appearance The inside of apricot kernels is very similar to almonds and is sometimes sold in markets, so it is very easy for an amateur to be deceived when purchasing. The photo shows an apricot kernel and a larger almond.
So, you have baked until half cooked pie crust. Remove the pan from the oven and remove the paper from the beans.
Advice: When the beans have cooled, they can be placed in a dry jar, closed and stored until next use.
Spread the custard over the surface of the cake in an even layer.
Place apricot slices and almonds on top.
Be sure to sprinkle the apricots with sugar (4 tsp). When baking, the sugar will caramelize on the apricots and give them a slight shine.
Bake the pie in the oven at t 200°C 30-35 minutes, until the cake is ready.
Advice: if you have apricot jam, grease the surface of the finished hot pie with it, then it will shine more strongly.
This “sunshine” has appeared in your kitchen. Let the pie cool, and I, as promised, will tell you about who they are Hunza.
In northern India, in the Himalayas, the Hunza tribe lives. The average life expectancy of residents is 120 years, and they look very young and attractive until their old age. Their 40-year-old women look like girls, at 60 they maintain a slim and graceful figure, and at 65 they still give birth to children. One of the reasons for such longevity and health is the diet, the lion's share of which is occupied by apricots in any form: fresh, dried, dried. This story is more like a fairy tale, but, like any fairy tale, the truth is hidden in it. Apricots are indeed rich in microelements and vitamins and are considered the fruit of longevity. Like other yellow vegetables and fruits, they contain a lot of carotene, which is converted into
For cream:
Dough: separate 2 yolks from the whites. Save the remaining 2 whites and add them to the custard later. Sift 2 cups of flour into a bowl, make a well in the flour and put in the yolks, butter (it should be soft - at room temperature), sour cream, salt and sugar. Add baking soda, quenched with vinegar. Knead the dough. As soon as flakes form, form a ball, cover the dough with film and refrigerate for 1 hour.
Custard: Beat 2 eggs, 2 whites remaining from the dough, sugar, vanilla sugar, and flour with a blender. Pour the mixture into hot milk, bring to a boil while stirring continuously. Cool, add lemon zest and blend again.
Remove the dough from the refrigerator and roll it out with a rolling pin. Place in the mold, make sides and secure. Pierce the dough with a fork, place baking paper on top and sprinkle with beans or peas. Place in the oven at 200° degrees for 15 minutes. Place cream and apricots, cut into 4 parts, on the hot cake, sprinkle with peeled almonds and sugar (4 tsp). Bake at the same temperature for 30-35 minutes until the dough is ready. The hot cake can be brushed with apricot jam for shine.
Hello, dear readers of the site!
Today I’ll tell you how I baked delicious cake with apricots and almonds. As always, the recipe will be detailed and with step by step photos, so anyone can cook.
Do you know where I got this recipe? shortbread cake? In the bathhouse! I was recently in a sauna, and someone brought in old Polish culinary magazines from 1995 to light the fireplace (fiends).
Of course, I didn’t let such good things go to waste, and I returned from the sauna not only with a good boost of energy, but also with a pack of valuable recipes. In one magazine there was even a tab for the Russian translation, which is what I began to master first.
I will describe how I prepared it exactly according to the recipe, and then I will say what I would add of my own. Products needed:
For the test:
For the filling:
For decoration:
The cake with apricots is a bit reminiscent, but the filling is completely different, and the dough is different. For this test you will need only yolks - separate them into a bowl,
and I put the whites in the refrigerator, and it is advisable to put three whites at once in a separate bowl. It is very convenient to use a special separator.
I add softened butter to the yolks; you can also use melted butter, but you need to cool it before adding it. Mix flour with powdered sugar and sift into a bowl with yolks.
I knead the dough, first with a spoon, then with my hands, until I get a smooth ball.
The dough should be wrapped in cling film to prevent a dry crust from forming, and put in the refrigerator for at least half an hour (or better yet, an hour).
While the dough is resting, I will prepare the filling. The magazine recipe for shortbread cake is silent about whether it is necessary to peel the almonds. I decided to cleanse. I poured boiling water over it and let it sit for a few minutes.
The skin has come off and the kernels can be easily peeled by hand.
Lightly dried them in a frying pan. Now you need to chop the almonds. I don’t have a false manicure, and the blender is about to appear (it’s not long until my birthday), so I rub it on a fine grater.
I also grate the lemon zest and mix it with almonds.
I beat three egg whites with a mixer,
I gradually add six tablespoons of sugar in portions until a dense foam is obtained, as they say, to “stable peaks.”
Pour the almonds and zest into the foam and mix gently with a spoon. The filling is ready.
I take the dough out of the refrigerator, lightly dust the table with flour, and roll the dough into a round cake about 5 mm thick.
I cut the workpiece to the diameter of my mold (26 cm).
From the leftovers I form a side 3 cm high.
If you prepare the dough before making the filling, place the pan with the dough in the refrigerator, covered with cling film, while you prepare the filling.
Spread the filling in an even layer on the crust.
and put it in a preheated oven to bake. Temperature – 190-200 degrees, time – 35-40 minutes.
At this time, I open the apricots and strain out the syrup. I put the apricot halves on napkins,
I also dry the top with napkins to completely remove excess moisture.
Beat the remaining whites into a thick foam, gradually adding all the sugar. I take the cake out of the oven, let it cool for about 10 minutes, remove it from the pan and place it on a wire rack.
There is no need to turn off the oven. I place apricot halves on the crust.
And now, I put the cake back into the oven so that the whites lightly brown, just for a few minutes.
I take it out, decorate it with cherries, and take a sample. Serve immediately, without the traditional aging for other cakes.
Overall, it’s good, but I would also add half a teaspoon of baking powder or soda slaked with vinegar to the shortbread cake recipe - the dough will be more loose. And next time I’ll try to grate unpeeled almonds - after scalding with boiling water, a lot of oil is released. But, as they say, it depends on the taste and color... classic recipe no baking powder is used.
For those who like to get confused, I also suggest it on my website.
With that, goodbye, all the best to you and see you again!
