Apricot pie on rye dough
Cooking time:
1 hour
Active time:
30 minutes
Complexity:
Average
put the dough in the refrigerator for an hour or two
A very fragrant cake - apricots in caramel syrup (it will also be good with peaches and especially with plums) and crumbly curd dough. Although rye flour is unusual in sweet pies, in this version it perfectly harmonizes with the sweetness of apricots, be sure to try it!
5
Recipe "Apricot pie on rye dough"
Ingredients for 6 servings
curd 5%
150 g
butter
150 g
finely ground rye flour
150 g
egg (small)
1 pc.
apricots
8-10 pcs.
sugar
100 g
salt
sliver
Step 1/7
For the dough, put flour, salt, cubes of cold oil (130 g) and cottage cheese in a blender bowl, chop into crumbs, but not too finely.
Step 2/7
Add the egg and knead the dough quickly.
Step 3/7
Roll into a ball and refrigerate for an hour or two.
Step 4/7
Put the remaining butter in a baking dish and melt. Then pour in the sugar, stir, level and heat over a low heat. The sugar gradually caramelizes, remove the heat in time so that the caramel does not burn out. Top the cooled caramel with the apricot halves.
Step 5/7
Roll out the dough with a rolling pin.
Step 6/7
Put the dough on apricots and tuck the edges under the filling. Bake at 200 ° C for about 30 minutes.
Step 7/7
Remove the finished cake from the oven, let stand for 5-10 minutes and carefully turn it onto a plate. Very tasty to serve with a scoop of ice cream!
Ingredients for 6 servings
curd 5%
150 g
butter
150 g
finely ground rye flour
150 g
egg (small)
1 pc.
apricots
8-10 pcs.
sugar
100 g
salt
sliver
Nutritional value per 100 g
Calories
279 kcal
Proteins
6 g
Fats
16 g
Carbohydrates
27 g
Saturated fat
9 g
Dietary fiber
2 g
Added sugar
11 g