Curd pie from shortcrust pastry with apricots
8 servings
100 minutes
Cottage cheese pie with shortcrust pastry and apricots is an embodiment of tenderness and harmony of flavors. Its roots go back to the traditions of Russian cuisine, where the simplicity of ingredients combines with the sophistication of execution. The crumbly shortcrust base envelops the velvety cottage cheese filling, giving the pie lightness and softness. The apricots added to the cream bring fruity freshness and a subtle tartness that perfectly balances the sweetness. This pie not only delights the taste but also fits wonderfully for a cozy family tea time or festive table. Delicate and aromatic, it highlights the subtle nuances of Russian culinary art, leaving a pleasant aftertaste and a desire to repeat this gastronomic experience.
1
Beat the butter with sugar until white, add 2 eggs, beat a little more, sift flour on top and quickly knead the dough, wrap it in film, and put it in the refrigerator for 1 hour.
- Butter: 100 g
- Sugar: 150 g
- Chicken egg: 1 piece
- Wheat flour: 200 g
2
Pass the cottage cheese through a sieve and mix it with sugar, vanilla sugar, 2 eggs, sour cream, and starch using a mixer on low speed.
- Cottage cheese: 400 g
- Sugar: 150 g
- Vanilla sugar: 2 teaspoons
- Chicken egg: 1 piece
- Sour cream: 3 tablespoons
- Cornstarch: 2 tablespoons
3
Preheat the oven to 180–200 degrees, grease a 19 cm springform pan with butter.
- Butter: 100 g
4
Roll out the dough, place it in a mold, shape the edges, and top with cream and apricots.
- Canned apricots: 2 jars
5
Bake the pie for 30-40 minutes until the top of the cream hardens.