Short curd pie with fruit and sorrel

Step-by-step cooking

1. Step 1:

   

   Prepare the products. All should be at room temperature.

2. Step 2:

   

   Add sugar to warm butter and beat until fluffy homogeneous mass with a mixer for 5-7 minutes at low speed. / For shortbread dough, the better the butter is whipped, the less flour goes and the dough turns out not clogged, not hard, but more crumbly and tender /.

3. Step 3:

   

   Continuing to beat, add a pinch of salt, in turn introduce the yolks. Beat the mass white.

4. Step 4:

   

   Mix baking powder with flour and sift into the mass.

5. Step 5:

   

   Knead with a spatula.

6. Step 6:

   

   Then on the table. The dough does not stick to your hands, but if it is too thin, dust +- 20g of flour and knead quickly, it will be almost homogeneous and soft. / Shortbread dough does not like long kneading, because the products will turn out stiff /.The finished dough should not stick to your hands, but it should not be clogged with flour. I bake 2 pies from this amount of dough in the same shapes d 17.5 cm on the bottom, so I divided the dough in half.

7. Step 7:

   

   Wrap one part of the dough in a bag or film and put it in the refrigerator. We put the other part into the mold and gently stretch it evenly along the bottom, forming a side about 2.5 cm high, 5 - 6mm thick. The blank in the form should be put in the refrigerator and similarly prepare the second one, it should also be removed in the cold.

8. Step 8:

   

   Preparing the filling : - Wash the fruit and sorrel, shake off the water.

9. Step 9:

   

   Chop the sorrel, put it in a cold frying pan, add a little water and turn on the minimum heating.

11. Step 10:

    

    Sorrel slightly add. As soon as the leaves begin to change color, remove from the plate and mix intensively, bringing to a uniform color. Immediately throw it into a colander to cool, squeeze out a little, let the excess moisture drain.

12. Step 11:

    

    Nectarine and apricot cut into slices a little more than 1 cm. Remove the seeds from the cherries in a convenient way, leaving the berry intact.

13. Step 12:

    

    Add sugar, a little cream to the cottage cheese and punch with an immersion blender. The curd mass should be thick enough, but plastic, slightly sweet. It is better to taste and focus on your own, alternately adding sugar and cream.

14. Step 13:

    

    We divide all the ingredients of the filling in half and spread them on the dough in layers. First, sorrel, leveling and lightly pressing with a spoon. Then sprinkle the sorrel layer evenly with sugar. Put this form in the refrigerator and repeat everything with another form.

15. Step 14:

    

    Put the cottage cheese on a layer of sorrel and sugar and smooth it out. The height of the curd should reach the edge of the rim, even a little +, then the curd will settle a little. While you are working with one form, the other should be in the refrigerator.

16. Step 15:

    

    Decorate the top of the cake with fruit. Immediately bake in a preheated oven at 180 degrees for about 1 hour. Cook until the sides are yellow - golden tinted.

17. Step 16:

    

    If the size of the oven allows, you can put 2 forms diagonally on the grill, so it saves time. If the molds are silicone, the grate should be cold. In the electric oven, I put it on the middle level, the top - bottom mode.

18. Step 17:

    

    Let the finished pies cool in the mold, the filling will become denser. The pie looks spectacular in the cut and is very tasty. Bon appetit!