Tart with apricots and almond crumbs


Butyric room temperature – 125 g
-Sahar – 125 g
-Muka – 125 g
-Razryhlitel – 1 hour. L.
-Vanilny Sugar – 1 package
-Yaytsa Chicken – 3 pieces.
-Tsedra Half a lemon
-Abrikosy – 500 g (9 pieces)
-mandelic Petals – 30g
-Saharnaya Powder – 2 tablespoons. l.
-Slivochnoe Oil for lubrication form
-Panirovochnye Crackers


1. flour mixed with baking powder whisk. Sugar mixed with vanilla sugar.
2. Butter whip in the mixer for 2 minutes, add the sugar and continue beating for another 5 minutes.
3. reduces the speed of the mixer. In one I pour the eggs, beating well each time.
4. Add lemon zest. The form of grease with a small piece of butter.
5. The dough is spread in the form, stacked on top of apricot halves.
6. Between apricots and sprinkle with the edges of the petals of almond. Sprinkle with powdered sugar.
7. But this time I just love – all sprinkled with breadcrumbs. I breadcrumbs.
8. heats the oven to 160 degrees. I set a time of 35 minutes. Form a pie install products in the basket and send in the oven.
9. After 35 minutes on top of the cake looks great, but the inside is still raw. Adding another 10 minutes.
10. When the timer squeaked, I pulled the cart out of the oven.
11. Gave a little cool, a little silicone spatula pushed the edge of the form.
12. Turned the form of a plate, a cake popped out easily. Cover with the second plate and turned again.

The cake is ready!

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