Pie shortbread biscuit with peaches

Step-by-step cooking

1. Step 1:

   

   Prepare the dough.

2. Step 2:

   

   Sift flour with a pinch of salt into the bowl of the combine, add powdered sugar and chopped cold butter. Quickly grind the mixture into crumbs.

3. Step 3:

   

   Add the yolk to the butter crumbs and mix.

4. Step 4:

   

   If the mixture turns out to be dry, add cold water. Add water little by little, literally 1 teaspoon at a time. As a result, we should get a wet butter crumb that can be collected into a single lump.

5. Step 5:

   

   We collect the dough, but do not knead it. The finished dough is sent to the refrigerator for 15-20 minutes.In order for the dough to cool down faster, mash it with your hand into a 1-2 cm thick cake and send it to the refrigerator.

6. Step 6:

   

   While the dough is cooling, let's do the filling. Grind the nuts into fine crumbs (I already had chopped nuts in stock).

8. Step 7:

   

   We take out the bone from the nectarine and cut it into thin slices. If the nectarine is not sweet enough, you can mix the sliced slices with a small amount of sugar (I did not do this, the sweetness of the fruit itself was enough for me).

9. Step 8:

   

   Spread the dough on a sheet of baking paper.

10. Step 9:

    

    Roll out the dough into a layer about 3 mm thick. Try to roll out the edges a little thinner than the middle. Sprinkle the dough with ground nuts, not reaching the edge of 3-4 cm.

11. Step 10:

    

    Spread slices of nectarine on top of the nuts.

12. Step 11:

    

    We wrap the free edges of the dough on top, forming a pie. Bake the pie in a preheated 180 C oven for 25 minutes. The biscuit should be well browned.

13. Step 12:

    

    Let the cake cool down a little, sprinkle with powdered sugar and serve to the table. Bon appetit!