Shortbread curd pie with fruit and sorrel

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Prepare food. Everything should be at room temperature.

2. STEP 2

   

   Add sugar to warm butter and beat until fluffy and homogeneous with a mixer for 5 - 7 minutes at low speed. /For shortbread dough, the better the butter is whipped, the less flour is used and the dough is not clogged, not hard, but more crumbly and tender/.

3. STEP 3

   

   Continuing to beat, add a pinch of salt and add the yolks one by one. Beat the mixture until white.

4. STEP 4

   

   Mix baking powder with flour and sift into the mixture.

5. STEP 5

   

   Mix with a spatula.

6. STEP 6

   

   Then on the table. The dough does not stick to your hands, but if it is a little liquid, sprinkle 20g of flour and knead quickly, it will be almost homogeneous and soft. / Shortbread dough does not like long kneading, because... the products will turn out tough. The finished dough should not stick to your hands, but it should not be clogged with flour. I use this amount of dough to bake 2 pies in identical pans with a diameter of 17.5 cm at the bottom, so I divided the dough in half.

7. STEP 7

   

   Wrap one part of the dough in a bag or film and put it in the refrigerator. Place the other part in the mold and gently knead it along the bottom and stretch it evenly, forming a side about 2.5 cm high and 5 - 6 mm thick. Put the workpiece in the mold in the refrigerator and prepare the second one in the same way, put it in the cold too.

8. STEP 8

   

   Preparing the filling: - Wash the fruit and sorrel, shake off the water.

9. STEP 9

   

   Chop the sorrel, place it in a cold frying pan, add a little water and turn on the heat on low.

10. STEP 10

    

    Simmer the sorrel slightly. As soon as the leaves begin to change color, remove from the heat and stir vigorously until the color is uniform. Immediately place in a colander to cool, squeezing a little, allowing excess moisture to drain.

11. STEP 11

    

    Cut the nectarine and apricot into slices slightly larger than 1 cm. It is a convenient way to remove the pits from cherries, leaving the berries whole.

12. STEP 12

    

    Add sugar, a little cream to the cottage cheese and beat with a submersible blender. The curd mass should be quite thick, but plastic, slightly sweet. It’s better to try the taste and focus on your own, adding sugar and cream alternately.

13. STEP 13

    

    Divide all the filling ingredients in half and place them on the dough in layers. First, sorrel, leveling and lightly pressing with a spoon. Then sprinkle the sorrel layer evenly with sugar. Put this form in the refrigerator and repeat everything with another form.

14. STEP 14

    

    Put and flatten cottage cheese on a sorrel and sugar layer. The height of the cottage cheese should reach the edge of the side, even a little, then the cottage cheese will settle a little. While working with one shape, the other should be in the refrigerator.

15. STEP 15

    

    Decorate the top of the pie with fruit. Bake immediately in a preheated oven at 180 degrees for about 1 hour. Cook until the sides are yellow-golden.

16. STEP 16

    

    If the size of the oven allows, you can place 2 pans diagonally on the rack, this saves a lot of time. If the molds are silicone, the grid should be cold. In the electric oven I set it to medium level, top - bottom mode.

17. STEP 17

    

    Allow the finished pies to cool in the tin, the filling will become denser. The pie looks impressive when cut and is very tasty. Bon appetit !

Comments on the recipe

Lenochka

14.08.2023

4.9

Loved the addition of fruit to the pie. I’ll definitely bake it this summer! From cottage cheese, I like this pie - royal cheesecake!

Flower

14.08.2023

5

BLUE-EYED

14.08.2023

4.7

Thank you Strawberry!