Grate cold butter on a coarse grater and add to the flour. RUB this mixture into a crumb and add salt.
Add 4 tablespoons of ice water, if necessary, add another 1-2 tablespoons. It depends on the flour. Knead the dough and roll it into a ball. Cover it with cling film and put it in the refrigerator for 20-30 minutes.
Roll out, or rather knead with your hands into a pancake about 4 mm thick, put the raisins in the middle, leaving large edges.
Top with thinly sliced apples and nectarines. If the fruit is very juicy, it is better to pour starch 1 tsp.The biscuit will be moderately sweet, due to the raisins, and if you have apples and nectarines of sweet varieties, if not, you can add sugar to taste.
Wrap the dough on the fruit, sprinkle with sesame seeds and send it to the oven preheated to 200 gr. for 20 minutes, reduce the temperature to 170 gr. and cook for another 10-15 minutes until Browning. If necessary, the biscuit can be covered with foil so that the top does not burn. Take out, cover with a towel and let cool to 50-40 gr. We pour tea and invite you to the table!
You can decorate the top with mint and sprinkle with powdered sugar.
Enjoy your tea!