Recipe: Apricot-rhubarb pie step by step with pictures | Handy.Recipes

Apricot-rhubarb pie

Cooked apricot-rhubarb pie

Time to cook: 120 minutes

Total Servings: 25

Nutritional Value

In the midst of rhubarb abundance I bring you a truly sumptuous pie! Whoever isn't sure how to make rhubarb will put all their doubts to rest forever after tasting this pastry! The silky flavor of the pastry, the intertwining of the pleasant sourness of the rhubarb and the sweetness of the apricot, the soft and airy filling. You will be as amazed and delighted as I was...

Author of the recipe

Ingredients for Apricot Rhubarb Pie:

  • Rhubarb - 800 g
  • Apricots (canned, 850ml, net weight 500g) - 500 g
  • Wheat flour / Flour - 250 g
  • Sugar (300g - dough; 60g - meringue) - 360 g
  • Butter (margarine) - 250 g
  • Corn starch - 75 g
  • Chicken egg (4pc - dough; 3 yolks - filling; 1 egg white - meringue) - 7 units
  • Dough leavening agent (with a slide) - 1 teaspoon
  • Sour cream - 175 g
  • Vanilla sugar - 1 package.
  • Lemon (zest and 0.5 tsp.l. juice) - 1 pc

How to cook apricot-rhubarb pie step by step with photos

Here are our products! Note, we take 800g of rhubarb raw, i.e. е. gross weight.

We open a can with apricots, throw them on a sieve, we do not need extra moisture.

Peel the rhubarb, wash and dry it with paper towels. Slice into 2 cm slices. Then pour 50g of sugar over the rhubarb.

Thoroughly wash and dry lemons, then grate off the zest without touching the white bitter part.

Beat 250g of soft butter (margarine) with 200g of sugar. Add 4 eggs into the mass, beating it one at a time.

Mix and sift 250g flour, 75g starch and 1 teaspoon of baking powder. Add this mixture to the egg and butter mixture and mix quickly. The dough turns out sticky and pasty. Do not add more flour!

Butter a 36x39 baking pan. Spread the batter evenly with a spatula over the whole surface of the baking tray.

A little juice will form in the dish with rhubarb, release from the juice. Spread apricots and rhubarb all over the pastry surface. You could of course arrange the fruit in a pattern, but I just alternated rhubarb and apricots.

For the filling we mix 3 egg yolks, 50g sugar, vanilla sugar and 175g sour cream with a whisk.

Gently pour the filling over the whole surface of the cake. Preheat the oven to 200° and put the pie in the oven for 25 minutes.

In the meantime, whip one egg white, add 60 g of sugar and continue beating until it reaches a peak. At the end of the beating add a half teaspoon of lemon juice.

After 25 minutes, remove the cake and using a dessert spoon or a pastry syringe put about 25 white rosettes on the surface of the cake. Let's put the pie back in the oven for 10 minutes at the same temperature.

Here it is - our handsome boy!

Slice into squares, rhombuses... I want to note that the base of the cake is closer in structure to sponge cake dough than to shortcrust pastry - probably the large presence of eggs with a small proportion of flour gives such an excellent result.

Now you can enjoy the magical taste of this wonderful dessert! The airy soft dough, the noble sourness of rhubarb, the juiciness of apricot - this intertwining of delightful flavors will leave no one indifferent!

Bon appetit!!!

Nutritional Value:

Whole Dish:
5867.9 Calories
91.3 g
289.8 g
725.6 g
Per Serving:
234.7 Calories
3.7 g
11.6 g
29 g
196.9 Calories
3.1 g
9.7 g
24.3 g

Lemon, Flour, Wheat Flour, Sugar, Butter, Sweet, Eggs, Sour Cream, Tender, Baking powder, Baking, Vanilla sugar, Soft, Cornflour, Apricot, Cornstarch, Rhubarb, Pastry, Tarts

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