Tart with apricots and cottage cheese
Description of preparation:
Remember that curd tart with apricots after baking must be cooled in the cold or in the refrigerator for at least 1-2 hours. It is served cold with aromatic tea, coffee, latte, cappuccino, etc.
Prepare the following ingredients. Cottage cheese can be used at any fat content.
First prepare the shortbread dough. Beat a chicken egg into a deep container, add sugar, salt and vanillin. Beat for about 2-3 minutes.
Pour in unflavored vegetable oil or melted butter and stir.
Add wheat flour without baking powder and knead into a thick shortbread dough. Place it in the refrigerator for 20 minutes.
Place sour cream and cottage cheese of any fat content into another deep container, beat in a chicken egg and add sugar. Beat everything thoroughly with a fork or whisk – this is the filling.
Remove the dough from the refrigerator and spread it over the pan with your hands, creating edges. It is advisable to make the layer thin so that the filling is baked. Pour the curd filling onto the dough and distribute it evenly. Rinse the apricots in water, halve and remove the pits. Place the apricot halves into the filling.
Place the pan in the oven at 180 degrees and bake the cake for about 35-40 minutes on a medium level. Cooking time will depend on the width of the pan and the power of your equipment.
Be sure to cool the apricot tart for 1-2 hours when removing from the oven. The curd filling will harden and become thick, making it easier for you to remove it. Cut it into portions and serve.