The most interesting thing in these portioned cakes is the excellent nutty taste. cake You may not even try to give them a perfect shape – all pies will be quickly eaten. From the dough with the addition of pine nuts and corn grits roll out a few small stems, on top put any fruit jam and let stand in the refrigerator, so that the filling does not leak. The rougher their appearance will be, the larger will be peanuts and coarse corn can be seen, especially hearty and rustic will look like pies. Very simple and Delicious homemade cakes for breakfast or dessert. Share with friends: 
Time: 1 hour. 55 minutes Difficulty: easy. Quantity: 10 t. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. pine nuts + 2 tbsp. l additionally for filing
- 1/4 Art. Sahara
- 3/4 Art. wheat flour
- 1 tbsp. l corn grits (yellow or white)
- A pinch of fine salt
- 3 tbsp. l cold diced butter
- 1 large egg
- 1 tbsp. orange jam
- Special equipment: 10 metal corrugated muffin molds
Recipes with similar ingredients: corn flour, pine nuts, orange jam
Recipe preparation:
- Fry all the pine nuts in a dry frying pan on moderate to low heat, stirring, until evenly browned and the appearance of aroma, about 2-3 minutes. Cool.
- Grind in a food processor on a pulsed mode 3/4 tbsp. cooled pine nuts and sugar until finely ground, about 15 PULSE button presses. Add flour, corn grits, salt and butter and mix everything, about 10 more button presses PULSE. Add the egg and knead the soft dough, about 5 taps PULSE buttons.
- Divide the corn dough into 10 identical balls and place on a sheet of parchment. Press lightly to make smooth discs, and cover with another sheet of paper. Lightly walk the rolling pin all over paper surface to make circles suitable for molds diameter, about 10 cm. Arrange the circles from the dough into molds and refrigerate for at least 1 hour or up to 3 days.
- The next morning, get the tartlets and put in each 2 full art l orange jam and evenly distribute the back of the spoon, slightly pleating it. Sprinkle on top the remaining pine nuts. Put the pies in the fridge for 30 minutes.
- Place the grid on the middle level of the oven and preheat it to 190 ° C. Bake the pies until golden brown, about 30 minutes. Give cool for 5 minutes before transferring to wire rack for cooling down.
- Serve warm or at room temperature, with lemon ice cream, whipped cream or yogurt as desired.
