This French open biscuit cake is simple. performance and wonderful fruit and berry taste with a touch of spicy ginger flavor. Make apples and blackberry toppings by adding a little starch, so she got a nice little jelly consistency. Put the filling in the center of the rolled dough and bend edges so that it does not spread when baking. Especially you can not try to make a cake beautifully, because a real biscuit is very simple appearance and amazing taste of juicy filling on рассыпчатом корже. 
Time: 1 hour. 10 min. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Dough
- 1.5 tbsp. premium flour + extra for work
- 2 tbsp. l sugar + optionally for sprinkling
- 0.5 tsp salt
- 6 tbsp. l cold butter sliced into small pieces
- 1 large egg + 1 grease egg
- 1 tsp lemon juice
Filling
- 3 tbsp. l (45 gr.) Butter
- 3 apples Golden Delicious (approximately 700 gr.), Peeled and cut into slices 0.5 cm thick.
- 1/3 Art. + 2 tbsp. l Sahara
- 1/4 tsp ground ginger
- 2 tbsp. blackberries (approximately 300 gr.)
- 1 tbsp. l corn starch
- 1 tsp vanilla extract
- 1/4 tsp finely grated lemon zest
- 2 tbsp. l apple pectin
Recipes with similar ingredients: apples, blackberries, ground ginger, lemon zest, apple pectin, premium flour, eggs, starch
Recipe preparation:
- Knead the dough: in a food processor, mix flour, sugar and salt. Add butter and grind on a pulsed basis to the size of a pea. Add 1 egg, lemon juice and 2 tbsp. l ice water, mix until the dough is thickened, but not yet will form into a ball, gradually adding as necessary 1 Art. l ice water. Put the dough on a piece of plastic film, form a disk and wrap. Refrigerate at least 1 hour or night.
- Cook the filling: in a large skillet over medium heat melt the butter. Add apples, 2 tbsp. l sugar and ginger. Cook, stirring, until completely softened, about 5 minutes. Then cool. In a large bowl, mix the blackberries with the remaining 1/3 Art. sugar, corn starch, vanilla and lemon zest. Add cooled apples and mix gently.
- Preheat the oven to 200 ° C and cover the baking sheet with parchment paper. On a lightly dusted surface, roll the dough into circle with a diameter of 30 cm. Put the dough on the prepared pan and refrigerate for 10 minutes.
- Spoon the fruit mixture onto the dough, stepping back from the edges 5 see. Then fold the edges of the dough over the filling about 5 cm., pleating the dough if necessary.
- Beat the remaining egg slightly with 1 tsp. water. Grease the dough egg mixture and sprinkle with sugar. Bake until the crust becomes golden brown and the filling will begin to bubble, about 40 minutes. Heat apple pectin in a microwave until it is blurry, about 45 seconds. Lubricate the fruit liberally. Cool a biscuit on a baking sheet.
