Puff pastry pie with tangerines: recipe and photo
It’s very easy to prepare a puff pastry; you don’t need to knead your own puff pastry; you just need to buy it ready-made, frozen, at the store. Suitable either with or without yeast.
You will need:
- Purchased puff pastry – 0.5 kg. (any)
- Tangerines (sweet variety) – 3-4 pcs.
- Jam or preserves – 3-4 tbsp. l. (any thick)
- Sugar – 3-4 tbsp.
- Powdered sugar for decorating the finished cake
Preparation:
- Take a baking dish and grease it with a little oil.
- Roll out half of the dough (already defrosted) and place it on the bottom of the mold, stretching it along the edges.
- The dough should be greased with jam or non-liquid jam. It is preferable to use apple juice.
- Tangerines must be peeled and divided into slices. The slices are laid beautifully on top of the dough.
- Tangerine slices are sprinkled with sugar on top.
- The second part of the dough should not be rolled out too much, leaving a thick layer.
- Using a knife, make a large number of vertical cuts in the dough layer.
- Stretch the cut piece of dough and cover the tangerine slices with it, secure the edges tightly.
- Place the pie in the oven at 180-190 degrees.
- This cake does not take long to bake, no more than 25 minutes.
- Decorate the finished baked goods with powder.
Baking from store-bought puff pastry with tangerines
Recipe for an incredibly delicious pie made from fresh tangerines in halves
First we prepare the dough for the pie. To do this, place the eggs in a deep bowl, add sugar to them and beat with a mixer until a thick, fluffy foam is obtained.
Melt the butter in the microwave and pour it into the resulting mixture. Pour milk into it in a stream and continue whisking.
The butter should not be hot, but the milk, on the contrary, should be slightly warm.
Combine flour, baking powder and vanilla sugar, mix with a spoon, and gradually add to the mixture through a strainer, continuing to beat the dough with a mixer. The finished dough should have the consistency of not very thick sour cream.
Peel the tangerines. Don't throw away the peel, you may still need it. Cut the citruses into 2 halves with a sharp knife, across the slices.
Line a baking pan with parchment and sprinkle 1-2 tablespoons of granulated sugar on the bottom of the pan.
If you have a detachable form, then first lay the paper separately on the bottom of the form, and then, together with the paper, secure it to the walls of the form.
Place tangerine halves on the bottom, cut side down.
And then pour the prepared dough onto them.
Place the pan in an oven preheated to 170-180ºC and bake for about 45-50 minutes. In any case, control the baking process, as ovens vary.
Curd pie with tangerines: recipe and photo
You will need:
- High-grade flour - 1 cup (this is 220-230 g, be sure to sift through a culinary sieve).
- Cottage cheese of any fat content – 600 g (the fattier the cottage cheese, the tastier the pie).
- Oil – 3 tbsp.
- Egg – 3-4 pcs. (depending on size)
- Sugar – 100-120 g.
- Baking powder – 1 sachet
- Tangerines – 0.5 kg.
- Butter – 80-100 g (butter with a fat content of at least 73%).
- Sour cream – 170 g (high fat content is preferable)
Preparation:
- Grind an egg with a little sugar
- Then add vegetable oil to the mixture.
- The cottage cheese should be ground through a culinary sieve. Add approximately 150 g of grated cottage cheese to the egg mixture. The resulting dough should be beaten well with a mixer.
- Then gradually add flour in small portions and add a packet of baking powder.
- The resulting dough must be thoroughly kneaded and rolled out, placing it in a baking dish (it must be greased with oil in advance).
- Beat three egg whites with a pinch of salt and add sugar little by little to form a foam.
- Add yolks.
- Next, add all the butter, softened at room temperature, to the egg mixture.
- Without ceasing to beat, add sour cream and cottage cheese, grated through a sieve, into the mixture.
- Tangerines should be peeled and removed from excess membranes. Carefully place the slices on top of the curd dough in the mold.
- The slices are filled with curd cream
- This cake is baked for a very long time at low temperatures. This is the only way he can become soft and gentle. Baking should last approximately 50-60 minutes, and the temperature should not exceed 170-180 degrees.
Delicate tangerine pie
Tangerine pie – very tender and incredibly tasty (with cottage cheese)
I cook it more often than others, but it never ceases to please. Light, original, unlike anything else. For those who respect cottage cheese pastries - just the thing!
Pie with tangerines in the oven is a dessert, and provides more proteins than pork. This is a big plus. Especially if you don't overdo it with sugar.
Ingredients:
- 0.5 kg cottage cheese (any fat content),
- tangerines – 6 pieces,
- 1/3-1/4 pack of margarine (depending on the diameter of the mold),
- 3 egg yolks,
- flour - half a glass.
- granulated sugar - half a glass.
There is no substitute for margarine! It's there to prevent the edges from burning.
Procedure:
- Peel ripe fruits. I have large ones, so I divided them into sectors.
- Make butter-flour crumbs, as in “Napoleon”. Rub with your hands until small granules or “scales” form.
- Mash the cottage cheese with a fork and combine with the rest of the ingredients.
- Throw in the slices and stir.
- Cover the bottom and sides with half the crumbs.
- Pour out the curd mixture.
- Sprinkle the remaining crumbs on top.
- Bake for an hour or a little less at 180-200 degrees.
Cool the finished pie slightly on a wire rack before cutting into pieces. It is wonderful warm or cold. No additional decorations required. Fresh baked goods look festive and enticing
