Krostata - the Italian open-faced pie which is cooked from shortcake dough. The stuffing can be the most various. For example, very fragrant and gentle it will turn out the krostat with apricots. Sweet crunchy dough, abundance of a sweet-sour stuffing from apricots - excellent delicacy!
It is required to you
- - 450 g of pitted apricots;
- - 180 g of wheat flour;
- - 100 g of a desi;
- - 10 tablespoons of sugar;
- - 2 tablespoons of starch;
- - 1 egg;
- - lemon dried peel, water, salt.
Instruction
1. Cut previously frozen oil with small pieces, put in the blender, add flour, a lemon dried peel, sugar (2 tablespoons), salt. Shake up before formation of a crumb. Add 4 tablespoons of ice water, punch the blender, dough has to undertake a lump. Roll dough in a ball, place in food wrap, straighten in flat cake, remove for half an hour in the fridge.
2. Mix 8 tablespoons of sugar with starch, in them roll in the apricots cut with segments.
3. Directly on a baking sheet roll dough with a diameter of 32 centimeters, recede from edge of 3 cm, lay out apricots. It is better to prepare a krostata on baking paper. From above inwrap edges on a stuffing, a zashchipnita.
4. Shake up 1 egg, grease with it dough from above. Bake the Italian pie of 35 minutes at 190 degrees. Be guided by your oven, check readiness.
5. Cool an apricot krostata, cut on pieces. You can serve with a ball of creamy ice cream.