Closed peach-topped cake with cinnamon and nutmeg – A magnificent fragrant homemade dessert. Slices of this pie look very appetizing on a plate, peach filling turns out very tasty, but an undoubted hit of this dessert is his shortcrust pastry – crispy, crispy and delicious сладкое. 
Time: 5 час.25 minutes Difficulty: medium Quantity: 1 pie (20 cm.) In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 2.5 tbsp. flour, plus some more for sprinkling
- 2 tbsp. l granulated sugar, plus some more for sprinkling
- 1 tsp fine salt
- 1/4 Art. chilled vegetable confectionery fat (margarine)
- 180 gr. cold butter, cut into cubes, plus more a little fit
- 4-5 Art. l ice water
Peach filling
- 1150 gr. peach slices (8 to 10 medium peaches size)
- 3/4 Art. brown sugar
- 1/3 Art. instant tapioca
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 lemon juice
- Oil for lubricating foil
- 1 tbsp. l fat cream
- Special equipment: split mold with a diameter of 20 cm.
Recipes with similar ingredients: premium flour, sugar, butter creamy, peaches, brown sugar, tapioca, cinnamon, vanilla extract, nutmeg, lemon juice, cream
Recipe preparation:
- Korzh: Put flour, sugar in a bowl of a food processor sand and salt and mix well. Add confectionery fat and mix until the mixture looks like corn flour. Add butter and stir until the oil won’t be the size of peas. Add 4 tbsp. l ice water and mix until the dough begins to stick together, but still crumbles (add remaining water if necessary). Split up the dough into two parts, one make from a third of the dough, and the second from the remaining two-thirds of the test. Form disks from pieces of dough and wrap with cling film. Refrigerate for 30 minutes or night.
- Peach filling: Peach in a large bowl slices, light brown sugar, instant tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice and mix well.
- Lightly lubricate the demountable mold with a diameter of 20 cm. Creamy oil. On a lightly dusted surface, roll a large a piece of dough in a circle with a diameter of 35 cm and about 0.6 cm thick.
- Wind the dough onto a rolling pin, then roll it onto a mold for baking, gently pressing it with your fingers, leaving it hanging from the edges 2.5 cm. test. Pour the filling onto the dough.
- Roll the second piece of dough into a circle with a diameter of 25 cm. And 0.3 cm. thick and place it on top of the filling; pinch the edges of two circles of dough, leaving to hang 2.5 cm. dough from the edges. Refuel or pinch the protruding edges.
- Place the foil-coated baking sheet on the wire rack on lower third of the oven and preheat to 230 ° C. Wrap the edges of the form a wide strip of oiled foil, as if making from it collar to protect the dough. On the top cake, make slots and cool the cake for 30 minutes.
- Then place the cake on the foil-coated baking sheet and lower the temperature to 200 ° C. Bake the cake for an hour. Remove a strip of foil, grease the cake with greasy cream and sprinkle a little sugar. Keep baking until golden brown, another 45 minutes. Let cool in for an hour, then carefully remove the edges of the form. Before slicing, let the cake cool completely, about another 1 hour.
