Tyrolean pie with apricot filling

Apricots give all their sweet aroma and taste to this pie. If you have never tried Tyrolean pies, it's time to start by trying to concoct this culinary recipe yourself. For those who do not know, I will clarify that the homeland of Tyrolean pies is Austria. They are very different (fillings), the only thing that unites all the recipes is crumbly shortbread dough and fresh fruit-berries. The dough is shortbread. So if you eat a biscuit and they tell you that this food is nothing but a Tyrolean pie of Austrian cuisine, do not believe it. By the way, in store pies there are spices in the composition, for example, cardamom, cloves.

Milada

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Sugar (100 in the dough and 2 tbsp. l. in the filling)

150

Wheat flour

250

Eggs

Butter

100

Baking powder

For filling:

Vanilla sugar

Apricots

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 19 % 9 g

Carbohydrates 72 % 34 g

229 kcal

GI: 15 / 3 / 82

Step-by-step cooking

Cooking time: 1 h

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Take the softened butter, rub it together with sugar, add eggs, bring it to a homogeneous state. Sift flour, pour baking powder, salt and mix with egg-oil mass. We knead the dough, which will look like thick, thick sour cream in density. We divide it into two equal parts.
We line the round shape with parchment and put the first part of the dough into it. Now bake in the oven for about ten minutes. We take it out, carefully lay out the halves of apricots mixed with sugar and vanilla sugar on top. Our apricots should be cut down. Pour the second half of the dough and send it to the oven for forty minutes. When the pie is ripe, it should be sprinkled with powdered sugar on top. You can serve it to the table warm, even hot. However, in cold form, such a pie is also surprisingly delicious.