Servings: 6

Time for preparing: 2 hours

INGREDIENTS:

eggs 3 pcs.

flour 180 g

butter 75 g

sugar 50 g

baking powder 1 tsp

salt 1 pinch

cottage cheese 300 g

apricots 200 g

sour cream 100 g

sugar 80 g

starch 25 g

PREPARATION:

First, let's prepare the base.

Pre-sift the flour and mix with baking powder and salt.

I will use a blender to make the dough. If it is not there, then you can chop the dough with a knife (make the so-called chopped dough), or rub it with your hands, but the blender will do it all much faster.

My oil is cold, I sent it to the freezer for 10-15 minutes. And then I cut it into cubes.

Combine all dry ingredients and butter, do not add eggs yet.

We put the ingredients in the blender in layers, so it will mix the ingredients into crumbs faster, without overheating the oil.

We mix on a pulse mode.

Here's a homogeneous crumb turned out. Pour into a container.

Add 1 egg and 1 yolk (the white and one more egg will go into the filling).

And mix very quickly. We have shortbread dough and it does not like long kneading, as it can become hard. We just collect it into a ball.

Next, let's prepare the form. I have a shape of 21 cm in diameter. I made 2 strips of parchment cross-to-cross, so it's easier to remove the cake from the mold. You can take a split form. Then we spread the dough and form the bottom and sides. The sides of the form should be 4-5 cm in height, because the filling increases in volume.

Then we send the mold together with the dough to the freezer while the filling is being prepared. The dough should cool well.

Let's take care of the filling.

Everything is much simpler here, just mix cottage cheese, sugar, 1 egg and 1 protein, starch, sour cream into a homogeneous mass using a submersible blender. If your cottage cheese is grainy, like mine, you can grind it first.

They mixed everything and got such a homogeneous mass.

Next are apricots. Choosing sweet and aromatic. They must first be washed. Cut in half and remove the bone.

Pour the filling onto the dough, put the halves of the apricots on top. You do not need to press in the apricots, just carefully lay them with the skin facing up.

We remove the pie in an oven preheated to 180 degrees for 50-60 minutes.

Let the cake cool well and only then cut it. When hot, it is fragile and can fall apart.

The apricot pie is ready! Bon Appetit!