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Print Recipe
Fruit Tart Recipe
Many years ago, in one of the hypermarkets of our city, a very delicious pie with cottage cheese and fruit appeared, they bought it very often. And then, as is unfortunately often the case, the taste of the cake deteriorated. I tried to bake according to different recipes myself, but everything was not the same. And finally, on the Internet, I found this recipe, baked it and ... here it is, my dear! My family was happy. Now I bake this pie regularly, but it does not get boring, because you can constantly experiment with filling depending on the season and taste preferences. I suggest you try it.
Cook Time 70 minutes
Servings
Ingredients
Dough:
Filling:
Jelly:
  • 250 ml Water you can replace it with syrup from canned fruits
  • 100 gram Sugar
  • 1 teaspoon Agar-agar
Cook Time 70 minutes
Servings
Ingredients
Dough:
Filling:
Jelly:
  • 250 ml Water you can replace it with syrup from canned fruits
  • 100 gram Sugar
  • 1 teaspoon Agar-agar
Instructions
  1. Flour, softened butter, sugar, salt, baking powder, vanilla grind into crumbs. Add the milk and knead the dough. It should be elastic and manageable. If it sticks strongly to the hands and table, add flour. If it is dry and crumbles - a couple of spoons of milk.
    Flour, softened butter, sugar, salt, baking powder, vanilla grind into crumbs. Add the milk and knead the dough. It should be elastic and manageable. If it sticks strongly to the hands and table, add flour. If it is dry and crumbles - a couple of spoons of milk.
  2. Now the dough should be placed in a greased form, form the sides, prick with a fork, so that it rises evenly. In this case, I have a large shape with a diameter of 30 cm. But you can bake portioned cakes-baskets. Then roll out the dough, cut out the circles and put them in the molds for cupcakes or muffins.
    Now the dough should be placed in a greased form, form the sides, prick with a fork, so that it rises evenly.
In this case, I have a large shape with a diameter of 30 cm.
But you can bake portioned cakes-baskets. Then roll out the dough, cut out the circles and put them in the molds for cupcakes or muffins.
  3. For the filling, it is advisable to rub the cottage cheese through a sieve, mix with condensed milk. But I'm not a fan of such time-consuming processes), so I just add condensed milk to the cottage cheese and mix everything with an immersion blender. In this curd mass, add a spoonful of starch, mix everything and pour it on the dough.
    For the filling, it is advisable to rub the cottage cheese through a sieve, mix with condensed milk. But I'm not a fan of such time-consuming processes), so I just add condensed milk to the cottage cheese and mix everything with an immersion blender. In this curd mass, add a spoonful of starch, mix everything and pour it on the dough.
  4. Bake at 200 degrees for 20-25 minutes (if you cook portioned baskets, then 10-15 minutes) or until the dough becomes a beautiful golden color. I gaped this time and overexposed a little
    Bake at 200 degrees for 20-25 minutes (if you cook portioned baskets, then 10-15 minutes) or until the dough becomes a beautiful golden color. I gaped this time and overexposed a little
  5. While the tart is getting cold, we cut the fruit. I have kiwis and canned peaches, but there is no limit to your imagination and preferences. You can use any berries and fruits. In summer, I often use seasonal berries - honeysuckle, strawberries, raspberries, blueberries, cherries, blueberries. In winter, canned or imported fruits and berries - kiwis, tangerines, pineapple, grapes, etc.
    While the tart is getting cold, we cut the fruit. I have kiwis and canned peaches, but there is no limit to your imagination and preferences. You can use any berries and fruits. In summer, I often use seasonal berries - honeysuckle, strawberries, raspberries, blueberries, cherries, blueberries. In winter, canned or imported fruits and berries - kiwis, tangerines, pineapple, grapes, etc.
  6. In a saucepan, pour water, dissolve sugar in it, add agar-agar. Boil and cool the solution a little, stirring frequently. If I use canned fruit, I take the syrup from these fruits instead of water and sugar. We spread the fruits on the cooled tart, fill all the beauty with a solution of agar-agar. If you use agar-agar for the first time, then keep in mind that it sets almost instantly. Do not wait until completely cooled, start using warm. It is better not to pour everything at once, but gradually apply a thin layer on the fruit with a spoon.
    In a saucepan, pour water, dissolve sugar in it, add agar-agar. Boil and cool the solution a little, stirring frequently. If I use canned fruit, I take the syrup from these fruits instead of water and sugar.
We spread the fruits on the cooled tart, fill all the beauty with a solution of agar-agar. If you use agar-agar for the first time, then keep in mind that it sets almost instantly. Do not wait until completely cooled, start using warm. It is better not to pour everything at once, but gradually apply a thin layer on the fruit with a spoon.
  7. Ready to leave the tart to rest at least for a couple of hours. If it stands for several hours, the dough becomes moist, the cake is tender.
    Ready to leave the tart to rest at least for a couple of hours. If it stands for several hours, the dough becomes moist, the cake is tender.
  8. And you can arrange it in the form of cakes-baskets. Bon Appetit!
    And you can arrange it in the form of cakes-baskets.
Bon Appetit!

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