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Tart with cheese and apricots

Tart with cheese and apricots

Quick and easy cake with cheese and apricot. The furnace it is easy, simple and fast dough — almost the same as in zwiebelkuchen and prepare fully harder than a strawberry pie.

Fruit in the filling can be either fresh or canned. It is best suited apricots, nectarines and peaches, although you can use berries — strawberries, raspberries, plums and cherries.

Cut and eat the pie should be cold to the filling is spread out under the knife.

Tart with cheese and apricots

For the cake with cream cheese and apricots need

Tart with cheese and apricots

The shape of the ∅ 24 cm.

Dough
Flour. 1½ cups.
Butter. 100 gr. Softened.
Egg. 1 PC.
Sugar. 1 tablespoon.
Sol. At the tip of the knife.
For filling
Soft cheese. 400 gr.
Sugar. 2-3 tablespoons depending on acid curd.
Egg. 1 PC.
Smetana. 1½ tablespoons
Starch. 1½-2 tablespoons.
Vanilla sugar or vanilla extract. Taste.
Apricots. Number define themselves — as apricot halves fit in your form.

Prepare cake with cream cheese and apricots
Vrazmyagchennoe butter spread a tablespoon of sugar and salt on the tip of a knife.
Tart with cheese and apricots
Beat butter and sugar until whitening
Tart with cheese and apricots
Add 1 egg and whisk again until smooth.
Tart with cheese and apricots
In the resulting mass sift flour.
Tart with cheese and apricots
Quickly knead the dough and rolls it into a ball.
Tart with cheese and apricots

Put the dough in a plastic bag or cling film zamatyvaem and put them in the fridge for at least 30 minutes. Sometimes I leave a dough in the refrigerator for 1-3 days, and — to the point where it is needed.
Tart with cheese and apricots
While the dough rest in the refrigerator, let us stuffing.

Everything is simple.

In a suitable container lay a soft cheese, starch, sugar, sour cream and egg. Add a bag of vanilla sugar or a few drops of vanilla essence. Also, to enhance the flavor, add just a little bit of salt, just a couple of grains, salt if you have coarse.

Tart with cheese and apricots
Beat together until completely smooth.
Tart with cheese and apricots
Turn on the oven and heats it up to 200ºC.

Split mold was covered with baking paper.

The most convenient way to cover the bottom of the form just a piece of paper, put a wall on top of the form and close the lock. Paper natyanetsya — on the basis of the hoop — and is securely fixed without folds and empty seats.

Excess paper can then be cut with scissors along the outside of the mold, leaving a small margin.
This method is much faster and do not need vymeryat bottom of the mold to cut paper for baking perfect circle in size.
Tart with cheese and apricots

We get the dough from the refrigerator, roll out of its circle and spread the dough into the mold, leaving small bumpers.
Prick the dough with a fork across the surface.
Tart with cheese and apricots
Apricots my, broken into two halves and remove the stone.

Tart with cheese and apricots
Pour cheese filling over the dough and flatten it.
Top spread and lightly pressed into the filling apricot halves.
Tart with cheese and apricots
Put the pie in a preheated 200ºC oven for about 35-40 minutes — until the moment when the top of the cake begins to lightly browning.

The main thing is not to overdo the cake in the oven, so that the filling does not get dry.
Tart with cheese and apricots
We reserve the cake to cool, can be directly in the form.
Cool the cake cut into pieces and serve with milk, tea or coffee