Pie from the series - a guest on the doorstep. APRIKOSEN-JOGHURT-TARTE Repeating this recipe, I decided that this time I will not bake the tart, but will bake muffins, since before that I only baked tart. I myself didn’t expect that such a simple dough would make it so tasty that I’ll repeat it once again, but in a new version with plums.. Tart (fr. tarte) - typical French cuisine open pie made from shortbread or any other dough. It can be a dessert or main course, but it differs from an ordinary pie precisely in that it is not covered with dough on top. It is baked like a pizza - in the form of a regular tortilla, or in special flat baking tins with a corrugated edge or in a detachable tins for cakes. Fruits, vegetables, bacon or fish are used as filling for such pies, including in combination with filling from butter-egg mass, pastry cream, tomato sauce. Tarts baked in small tins are called tartlets. Tarts prepared immediately after laying the firewood were called tartins in the old days. Tarts are baked in the oven, oven or barbecue. # olgrigrecept # muffins # muffins # muffins # pastries for a whole year # berry pastries # berries # German cuisine # pastries # kitchen world # sweet pastries # apricot pastries # tart # quick
Ingredients: fresh apricots. can of canned apricots 850 ml, flour, baking powder, sugar, salt, vanilla sugar, medium eggs, butter (odorless and pronounced taste), yogurt (if there is no yogurt under hand - replace with sour low-fat sour cream), apricot jam (I took Jelly from the flowers of black elderberry), powdered sugar, butter and flour for lubrication and sprinkling, detachable shape
Cooking method:
If you no longer have fresh apricots on sale, do not despair, buy a can of canned and let the juice drain well, add sugar to the juice and cook the thick syrup that you also use. As you can see, it is still a long time before apricots, and muffins are perfectly baked with nectarines and plums. 1. Preheat the oven to 200 gr. We wash apricots, plums, pears or whatever you want, divide into halves, take out the seeds, cut into pieces, in general we prepare everything for baking
2. Beat the sugar and eggs and a pinch of salt. I use my vanilla sugar.
Add butter, yogurt and mix well.
Flour mixed with baking powder and knead smooth dough.
Form D 26 cm (top, preferably D 28 cm) grease well with oil, sprinkle with flour and rotate the form evenly (preferably) distribute flour along the bottom and walls of the form.
3. Pour out some of the dough. We spread the halves of the apricot, pour the remaining dough on top of them and spread the convex part upwards the remaining apricots (I regret that I didn’t put everything out, I didn’t think that the dough would rise like that) and put the dish in the oven on 20-25 minutes. Then cover it with foil and bake it for another 10-15 minutes. When I took it out to cover it with foil, I realized that I didn't need to do this at all, I baked it without any foil, since the top was not yet golden.
And you must, by the look of the tart, decide for yourself how best to do it, if the tart has already acquired a beautiful color, then it is advisable to follow the advice and use foil.
4. Heat the apricot jam (I just put a small jar on the top of the stove and during baking the confiture sold out on its own), rub it through a sieve and as soon as you took the tart out of the oven, immediately grease it confiture. Let it cool in the mold, then remove from the split mold. Sprinkle the edges with powdered sugar. Pour a glass of cold milk (hot tea or coffee) and start enjoying :)) Look how delicate, the upper piece crushed the lower one, removing which, the dough evens out anyway.
But since now is the time to drain, and they themselves are asking for the mouth, and the dough is wonderful, then how to get by? And this dough and muffins are amazing !!