Composition / ingredients
Step-by-step cooking
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Preparing the dough. Sift the flour through a sieve, mix with baking powder, powdered sugar.
Rub the butter on a grater, you can chop it, then mix it with egg and flour.
Knead the dough, wrap it with cling film and put it in the refrigerator for an hour.
Roll out the dough into a 1 cm layer, put it in a mold (diameter 26 cm), pre-oiled and sprinkled with flour. We form a side.
Cover with food paper and cover with dry peas or beans. We put it in a preheated 180 oven for 15 minutes. Paper and peas are removed.
Bring the milk to a boil. Softened butter, sugar, yolks, sifted flour and vanilla sugar are mixed. Then pour boiling milk and whisk.
Cool the cream. Cut apricots into two halves, remove the seeds. We put the cream in the cake, and put apricots on top.
Bake at 180 degrees for about forty minutes.
Sprinkle the finished apricot pie with sugar.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
