Sand curd pie with fruit and sorrel

8 servings
1 hour 30 min

Prepare products. Everyone should be at room temperature.

Add sugar to the warm butter and beat until fluffy, homogeneous mass with a mixer of 5 - 7 minutes at low speeds . /For sand dough, the better the butter is beaten, the less flour goes and the dough is not beaten, not hard, but more crumbly and tender/.

Continuing to beat, add a pinch of salt, take turns to introduce yolks. Beat the mass of good.

Mix the baking powder with flour and sieve into a mass.

Mix with a spatula.

Then on the table. The dough does not stick to the hands, but if it is liquid, pour + - 20 grams of flour and knead quickly, it will be almost homogeneous and soft . /Sand dough does not like long kneading, because the products will be hard/. The finished dough should not stick to the hands, but should not be clogged with flour. From this amount of dough, I bake 2 pies in the same forms d 17. 5cm upside down, so I divided the dough in half.

Wrap one part of the dough in a bag or film and put it in the refrigerator. We put the other part in the mold and gently knead it evenly along the bottom, forming a side about 2. 5 cm high, 5-6 mm thick. Remove the blank in the form into the refrigerator and similarly prepare the second one, also remove it into the cold.

We prepare the filling: - Wash the fruits and sorrel, shake off the water.

Cut the sorrel, transfer to a cold pan, add some water and turn on the minimum heat.

Sorrel slightly let in. As soon as the leaves begin to change color, remove from the stove and stir intensively, bringing to a uniform color. Immediately throw it in a colander to cool, squeezing a little, let the excess moisture drain.

Cut nectarine and apricot into wedges a little more than 1 cm. Remove the bones from the cherry in a convenient way, leaving the berry intact.

Add sugar to the cottage cheese, a little cream and punch with a submerged blender. The curd mass should be quite thick, but plastic, slightly sweet. It tastes better to try and focus on yours, alternately adding sugar and cream.

We divide all the ingredients of the filling in half and put them on the dough in layers. First sorrel, leveling and lightly pressing with a spoon. Then evenly sprinkle a layer of sorrel with sugar. Put this form in the refrigerator and repeat everything with another form.

Put the curd on a layer of sorrel and sugar and level it. The height of the cottage cheese should reach the edge of the side, even a little +, then the cottage cheese will settle a little. While you work with one form, the other should be in the refrigerator.

Garnish the top of the pie with fruit. Bake immediately in the preheated oven at 180 degrees for about 1 hours. Cook to yellow - golden coloring of the sides.

If the size of the oven allows, you can put 2 shapes diagonally on the grill, so much time is saved. If the shapes are silicone, the grill should be cold. In the electric jacket I put on the middle level, the top - bottom mode.

Let the ready-made pies cool in the form, the filling will become denser. The pie looks spectacular in the cut and is very tasty. Enjoy your meal!