Recipe: Root Beer Tarts with Peach and Key Lime step by step with pictures | Handy.Recipes

Root Beer Tarts with Peach and Key Lime

Cooked Brownies with Peach and Lime

Time to cook: 60 minutes

Total Servings: 16

Nutritional Value

My family loves homemade pies, especially yeast pies, and I'm one of them. That's why I always have dry yeast "Saf-moment". Today I have pies with peach and dried lime and a little added soft candied fruit. You can use dried lemons instead of limes. The pies are soft with a fruity filling and a peach and lime flavor.

Author of the recipe

Ingredients for ruddy peach and lime pies:

For the dough

  • Wheat flour / Flour (+1 tablespoon for sourdough +2 tablespoon for sprinkles) - 500 g
  • Rye flour (If not available, substitute with wheat flour) - 2 tablespoon
  • Yeast (dry quick "Saf-moment") - 1 teaspoon
  • Sugar - 2 tablespoon
  • Milk (3.2% fat.) - 60 ml
  • Butter - 45 g
  • Kefir (I have 1%) - 250 ml
  • Salt - 3/4 teaspoon
  • Soda (carbonated in kefir) - 0.5 teaspoon
  • Vegetable oil - 1 tablepoon

For the filling

  • Peach (canned halves) - 850 g
  • Lime (dried) - 150 g
  • Candied (soft) - 100 g
  • Potato starch - 1 tablepoon


  • Egg yolk (to grease the pie) - 1 pc
  • Powdered sugar (to taste)

How to cook ruddy peach and lime pies step by step with photos

Sift flour into bowl. Tip off ~ 1/4 cup of flour for "reserve". Melt the butter and let it cool. Heat milk to 30°C. Remove peach halves from jar, allow time for remaining liquid to drain. Then cut into small pieces. 1. In a small bowl mix the dry yeast with the sugar. Add 1 tablespoon of wheat flour, warm milk, stir. Cover the bowl with a dry towel and let stand for 15 minutes until the yeast rises to a cap.

2. Make a depression in the flour, pour the yeast into it and mix, gradually pouring in the kefir. Spread the dough out on a table (if it was in a bowl). When almost all the flour has been incorporated, add salt, and oil. If the dough is very sticky, sprinkle it with a little flour from the "reserve", but try to add as little flour as possible, literally dust the dough. The less flour you add, the softer the baked goods will be. Knead the dough until it is smooth and elastic. Roll the dough into a ball. Pour vegetable oil into a bowl, put a ball of dough, turn it so that the dough is covered with a thin layer of oil on all sides.

3. Cover the bowl with cling film and let the dough double in volume. This will take about an hour.

4. Mix the peach slices with the starch.

5. Add the finely chopped lime and the candied fruit. Stir it in .

6. Divide the dough into 16 identical pieces, rolling each piece into a ball.

7. Stretch each ball into a ~11 cm loaf, cut as pictured.

8. Put 1-2 tablespoon of filling in the center of the doughnut,

9. Form a patty.

10. Place the patties on a baking tray lined with a silicone mat so that they do not touch each other tightly. Put the patties in the oven, turn the oven down to minimum heat at 40° C and leave for 20 minutes.

11. Then without touching the patties, turn on the oven to 190 C and bake until done ~ 30 minutes. Brush baked pies with whipped egg yolk and then put them back in the oven for 2 to 3 minutes until nicely crusted.

12. Sprinkle the ready pies with water, cover with a towel and cool. Butter or melted butter and sprinkle with powdered sugar.

Enjoy your cake!

Nutritional Value:

Whole Dish:
3460.1 Calories
79.5 g
68.2 g
667.5 g
Per Serving:
216.3 Calories
5 g
4.3 g
41.7 g
159.5 Calories
3.7 g
3.1 g
30.8 g

Salt, Vegetable Oil, Flour, Sugar, Butter, Sweet, Milk, Potato starch, Kefir, Peach, Yeast, Soda, Fruit, Egg Yolk, Lime, Cakes, Rye Flour, Biscuits, Sugar Cake, Candied Fudge, Dough, Candied Chips

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