10 fragrant and very beautiful apricot pies

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Curd, puff, inverted, kefir and other amazing pies.

1. A simple loose pie with apricots

Ingredients

• 180 g butter + a little for lubrication;
• 150 g sugar;
• 250 g flour;
• a pinch of vanillin;
• ½ teaspoon baking powder;
• 12-14 apricots.

Preparation

Grate the frozen butter with a coarse grater. Add 50g sugar, flour, vanillin and baking powder and crush the mixture into crumbs.

Grease a baking dish and spread half of the cake base over it. Cut the apricots into thin slices, remove the seeds, and place on the dough.

Sprinkle the sugar and the remaining dough on the fruit. Bake the cake at 200 ° C for about 45 minutes. Reduce the heating temperature of the oven slightly during cooking.

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2. Inverted Caramelized Apricot Pie

Ingredients

• 13-15 apricots;
• 85 g butter + a little for greasing the mold;
• 350 g sugar;
• 80 ml of water;
• 2 eggs;
• 75 g sour cream;
• a pinch of vanillin;
• 140 g flour;
• ½ teaspoon baking powder;
• ¼ teaspoon of salt.

Preparation

Cut the apricots in half and remove the pits. Grease a 22 cm dish and place the fruit, cut down, in one layer on the bottom.

Put 200 g of sugar in a small saucepan and add water. Stir until dissolved and bring to a boil over moderate heat. Cook until the syrup thickens and turns golden. Drizzle over the apricots.

Whisk the remaining 150 g of sugar and 85 g of butter at room temperature until smooth. Add eggs one at a time, stirring after each addition. Add sour cream and vanillin. Separately combine flour, baking powder and salt, add this mixture to sour cream and mix thoroughly.

Spread the dough over the apricots and spread gently in an even layer. Bake the cake at 180 ° C for 30-40 minutes. Check the doneness with a toothpick: it should come out of the cake clean. Cool dessert for 15 minutes and turn onto serving platter.

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3. Sand pie with apricots and pistachios

Ingredients

• 160 g + 1½ teaspoons of flour;
• 100 g sugar;
• ¼ teaspoon of salt;
• 100 g butter;
• 6-8 apricots;
• 2 tablespoons of bread crumbs;
• 2 tablespoons of pistachios.

Preparation

Combine 160 g flour, 50 g sugar and salt. Add cubes of cold butter and stir until fine crumbs form. If the dough is too crumbly, pour some cold water into it to get a homogeneous mass.

Using your hands, spread the base of the pie over the bottom and sides of the baking dish. It is most convenient to use a low form with a removable bottom. Place in an oven preheated to 190 ° C for 20 minutes.

Combine the remaining flour and sugar in a separate container. Cut the apricots in half, remove the seeds, place in the flour mixture and stir.

Sprinkle breadcrumbs over the baked base. Lay the apricots cut down and bake for another 50–55 minutes, until tender. Garnish with pistachios before serving.

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4. Quick pie with apricots

Ingredients

• 115 g margarine;
• 2 eggs;
• 125 g flour;
• 1 teaspoon baking powder
• 200 g sugar;
• 1 teaspoon vanilla sugar
• a pinch of salt;
• 7-8 apricots;
• 2 teaspoons lemon juice
• 1 tablespoon cinnamon sugar

Preparation

Combine softened margarine and eggs. Add flour, baking powder, sugar, vanilla sugar and salt and knead until smooth.

Spread the tart base over the bottom of the baking dish. A 22 cm mold is best. Cut the apricots in half, remove the seeds and lay the fruit cut down on the dough.

Drizzle with lemon juice and sprinkle with cinnamon sugar. Bake the cake at 180 ° C for about an hour, until browned.

5. Pie with apricots and cottage cheese

Ingredients

• 160 g flour;
• 120 g butter;
• ¼ teaspoon of salt;
• 2-3 tablespoons of water;
• 500 g of cottage cheese;
• a pinch of vanillin;
• ½ teaspoon grated lemon zest;
• 100-120 g of sugar;
• 5 tablespoons of sour cream or heavy cream;
• 2 eggs;
• 3 tablespoons cornstarch
• 7-8 apricots.

Preparation

Combine flour, frozen and diced butter, and salt until crumbly. Add water, knead the dough and shape into a cake. Wrap it in cling film and refrigerate for half an hour.

Beat the cottage cheese, vanillin, zest, sugar, sour cream or cream, eggs and starch with a mixer until smooth.

Line a mold with a diameter of 26 cm with parchment. Spread the chilled dough over the bottom and sides and make a few punctures in it with a fork. Bake for 7-8 minutes at 200 ° C.

Place the curd mixture on the base and smooth. Cut the apricots in half, remove the pits and place the fruit on the curd, cut side down, pressing lightly. Bake the cake for 40–45 minutes at 170 ° C.

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6. Layer pie with apricots and almonds

Ingredients

• 7-9 apricots;
• 2 tablespoons of butter;
• 4 tablespoons of sugar;
• ¼ teaspoon ground cardamom;
• ½ teaspoon ground cinnamon;
• 1 tablespoon cornstarch
• some flour;
• 250 g puff pastry;
• 3 tablespoons of milk;
• 4-5 tablespoons of almond petals;
• 1 tablespoon cinnamon sugar

Preparation

Cut the apricots into several thin slices, remove the seeds, and place in a bowl. Add melted butter, sugar, cardamom, cinnamon and starch and mix well.

On a floured surface, roll out the dough into a round sheet and place on a parchment-lined baking sheet. Place apricot wedges in a circle in the middle and pinch the edges of the pie.

Lubricate the edges with milk, place some of the almond petals on them and brush with milk again. Bake the cake at 190 ° C for 25-30 minutes, until browned. Cool the dessert before serving and sprinkle with the remaining almond petals and cinnamon sugar.

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7. Pie with apricots on kefir

Ingredients

• 250 ml of kefir;
• 2 eggs;
• 180 g sugar;
• 50 g butter;
• 250 g flour;
• ½ teaspoon of baking soda;
• a pinch of vanillin;
• a pinch of salt;
• 12-15 apricots.

Preparation

Combine kefir, eggs, sugar and cooled melted butter. Combine flour, baking soda, vanillin and salt in a separate container. Add flour mixture to liquid ingredients and mix thoroughly.

Cut the apricots in half, remove the seeds and divide the halves in half. Place a third of the dough in a baking dish and place a third of the apricots on top. Repeat the layers twice more. This will distribute the apricots evenly during baking.

Place the cake in an oven preheated to 180 ° C for 40–45 minutes. Turn off, open the door slightly and leave the dessert for 15 minutes to cool.

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8. Apricot cheesecake with cream cheese and sour cream

Ingredients

• 120 g shortbread cookies;
• 2 tablespoons + 200 g sugar;
• 3 pinches of salt;
• 100 g butter;
• 4-5 apricots;
• 1 tablespoon lemon juice
• 450 g cream cheese;
• 110 g sour cream;
• a pinch of vanillin;
• 2 eggs.

Preparation

In a blender, grind the cookies with 2 tablespoons of sugar and a pinch of salt. Pour into a bowl, add melted butter and stir until smooth. Place the mixture in a baking dish and tamp on the bottom. A 33 x 22 cm dish is ideal. Place in an oven preheated to 180 ° C for 15 minutes and cool.

Peel the apricots and remove the pits. Put fruit in a saucepan, add 50 g of sugar, a pinch of salt and a little water. Cook, stirring occasionally, over medium heat until sugar dissolves. Reduce the stove and cook for another 10 minutes.

Place the apricots in a blender, add lemon juice and a little more water and stir until smooth.

Combine cheese and sour cream with a mixer. Add remaining sugar, vanillin and salt and mix again. Add eggs one at a time, beating well after each addition.

Spread the egg and butter mixture over the cooled base. Place small portions of apricot puree on top in random order and pattern them with a toothpick or knife. Bake the cheesecake at 160 ° C for 25 minutes, cool and refrigerate for 2 hours.

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9. Pie with apricots and air meringues

Ingredients

• 250 g flour;
• 125 g butter;
• 4 eggs;
• a pinch of salt;
• 250 g icing sugar;
• 8-10 apricots;
• 2-3 tablespoons of minced almonds.

Preparation

Add the grated frozen butter to the flour and grind into crumbs. Carefully separate the yolks from the whites so that they do not mix. Grind the yolks with salt, pour into the oil mixture and mix thoroughly.

If the dough is crumbly, add some cold water. Form a tortilla from the base, wrap in plastic wrap and refrigerate for 45 minutes.

Beat the whites with a mixer until they become thick, white foam. While continuing to stir, add the icing sugar in small portions. You should have a firm, dense foam with a uniform consistency.

Roll out the chilled dough into a sheet and spread it over the bottom and sides of a tall parchment-lined baking dish. Cut the apricots into thin slices, remove the pits, onto a pie base.

Sprinkle the fruits with almonds and top with the protein mass. Place in an oven preheated to 180 ° C for 45 minutes. When the meringue is browned, cover the tart with foil to keep it from burning.

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10. Layer pie with apricots, blackberries and walnuts

Ingredients

• 100 g of walnuts;
• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon of salt;
• some flour;
• 400 g puff pastry;
• 1 egg;
• 4-5 apricots;
• 300 g blackberries;
• 50 g sugar.

Preparation

Lightly dry the chopped nuts in a hot skillet. Then mix them with brown sugar, starch and salt.

On a floured surface, roll out the dough into a rectangle and transfer to a baking sheet. Step back about 2 cm from the edges, make shallow cuts along them with a knife. You will get a kind of frame. In its central part, make several punctures with a fork.

Brush the dough with a beaten egg. Without going beyond the outlined frames, cover the middle of the layer with a nut mixture. Top with apricot wedges and blackberries and sprinkle with sugar.

Bake the cake at 220 ° C for 10 minutes. Then lower it to 200 ° C and cook for about half an hour, until the dough is browned and the apricots and blackberries are soft.