Apricot-curd pie
4 servings
70 minutes
Apricot-Cottage Cheese Pie is a delicate and fragrant treat inspired by Russian culinary traditions. Its base is crumbly dough complemented by an airy cream made from cottage cheese, sour cream, and vanilla sugar. Apricots, slightly sunk in the cream before baking, add special sweetness and juiciness to the dessert. Baked to a golden crust in the oven, it retains softness inside and acquires an appetizing caramel hue on the surface. The pie's taste is a harmonious blend of sweet-sour fruit notes and the tenderness of cottage cheese cream, while its texture balances between a crispy base and silky filling. This dessert is perfect for cozy tea gatherings and festive feasts, bringing an atmosphere of home warmth and flavor elegance.
1
Beat the butter with 50 grams of sugar until white, then add 1 egg, beat a little more, add sifted flour and knead the dough. The dough should be quite dense and feel oily to the touch. Wrap in film and place in the freezer for about 15-20 minutes.
- Butter: 50 g
- Sugar: 1.5 tablespoon
- Chicken egg: 2 pieces
- Wheat flour: 150 g
2
While the dough cools, prepare the cream: mix cottage cheese, 1.5 tablespoons of sugar, vanilla sugar, 1 egg, 1.5 tablespoons of sour cream, and 1 tablespoon of starch with a mixer (or electric whisk).
- Curd mass: 200 g
- Sugar: 1.5 tablespoon
- Vanilla sugar: 1 teaspoon
- Chicken egg: 2 pieces
- Sour cream: 1.5 tablespoon
- Starch: 1 tablespoon
3
Roll out the dough, cut a circle with a diameter of 20 cm for the baking pan, place it in a greased pan. Form edges from the leftover dough.
- Vegetable oil: 1 teaspoon
4
Next, pour in the cream and slightly submerge the apricots (you can use whole halves or cut them — I've tried both ways).
- Canned apricots: 4 pieces
5
Send to an oven preheated to 180 degrees for 30-40 minutes and bake until the top of the cream hardens.