Curd pie with apricots

Description

This cottage cheese pie with apricots is sophistication itself! Its filling is so tender that it literally melts in your mouth. And the cake itself disappears from the table in the blink of an eye, so if you plan to have a large group for tea, double the amount of ingredients and cook in two forms. Please note: cornstarch is added to the filling, which provides it with an elastic, but at the same time delicate texture. And by the way, it will be better if the apricot cottage cheese pie spends the night in the refrigerator (after it has completely cooled at room temperature, of course): in the morning the pastries will become even tastier!

Cooking

Step 1

First you need to prepare the dough for the cottage cheese pie with apricots. Sift the flour and add salt to it. Cut cold butter into small pieces.

Step 2

Add butter to flour and grind in a blender. Add yolk. Punch again with a blender. The dough cannot be overheated, so you need to work quickly.

Step 3

Mix water with lemon juice and sugar. Add to the pie dough in two batches. Gather the dough into a ball, wrap in cling film and refrigerate for half an hour (or longer).

Step 4

Heat the oven to 180°C. Lubricate the baking dish with butter so that the dough does not stick during baking. Separate small pieces from the dough, knead them into cakes and line the bottom and walls of the mold with them.

Step 5

Prick the dough in several places with a fork and send the base of the cottage cheese pie to the oven for 15 minutes. While it is cooking, you can prepare the filling with apricots.

Step 6

Beat the cottage cheese with eggs with a mixer. Add sugar, zest and beat very well again. Add cornstarch. Thoroughly mix the curd filling for the pie.

Step 7

Remove the pie base form from the oven. Pour the curd mixture into it. Put the peeled apricots on top and put the mold in the oven for 40-50 minutes, lowering the temperature to 160 ° C.