Tatar three-layer pie - WILL BE DELICIOUS! – media platform MirTesen

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Prepared by: Christina

09.09.2019 Cooking time: 2 hours 20 minutes

Tatar pastries are distinguished by their bright taste. I especially want to pay attention to the proposed pie. It combines three fillings at once, and can also be prepared without much difficulty.

Step-by-step preparation

1. Step 1:

   Rinse dried apricots and prunes. Soak in boiled water overnight: 400 g of dried apricots pour 250 ml of boiling water, 200 g of prunes pour 130 ml of boiling water.

2. Step 2:

   After soaking, grind dried apricots and prunes separately in a blender or food processor. (Do not drain the water, grind together with water, otherwise the filling will turn out too hard)

3. Step 3:

   Prepare the dough: add sugar, yeast to warm milk (37-40 degrees, if the temperature is higher, the yeast will die, if lower, then a chemical reaction may not occur and the yeast will not begin to ferment), stir and leave for 5 - 10 minutes.

4. Step 4:

   Melt the butter (let it cool to room temperature), pour the dough into it.

5. Step 5:

   Add sifted flour and salt to this mixture, knead the dough, and form it into a ball. To start, take about 600 g of flour, then add as needed. Cover with a towel and let rest for half an hour. Then, knead the dough.

6. Step 6:

   Divide it into 4 parts: make one a little larger and three identical ones smaller.

7. Step 7:

   Roll out most of it into a circle 4-5mm thick, put it in a mold (I have a mold with a diameter of 26 cm), greased with butter, making a side.

8. Step 8:

   Place half of the dried apricot filling on it.

9. Step 9:

   Roll out the second part of the dough into a circle and cover the top.

10. Step 10:

    Spread the prune filling on it.

11. Step 11:

    Roll out the third part into a circle and place on top. Distribute the remaining dried apricots on it. Roll out the last circle and cover the pie with it. Pinch the edges and pierce the pie with a knife in places.

12. Step 12:

    Prepare crumbs. Grate very cold butter (pre-place it in the freezer for 20 minutes), mix with flour and sugar. Grind thoroughly into crumbs. Bake the pie in a preheated oven at 170 degrees for 30 minutes. Next, sprinkle with crumbs and bake for another 20-30 minutes at 200 degrees.16. Cool completely. Bon appetit!

What I especially liked about this pie is that it has little dough and is very tasty and has a lot of filling. The pie is moderately sweet, and also healthy due to dried apricots and prunes.

Advice

Each oven has its pros and cons, and it is very rare that you can cook in exactly the same amount of time as indicated in the original recipe. My case is far from an exception, so I had to make some adjustments. If you suddenly notice that the top crust is turning brown too early and the dough underneath is rippling, don't panic! In order to correct the situation, just cover the pie with foil: this will save it from burning and allow it to bake completely. And so that the top part still remains crusty, before removing the baked goods from the oven, remove the foil and leave the delicacy to dry for literally one minute.

The result is an incredibly creamy cake made from three layers: a moist bottom layer, a creamy middle layer, and a sponge top layer.

Pie with prunes and sour cream

Most people have known and loved the dessert “Prunes with sour cream” since childhood. Juicy, with a pronounced taste. I thought that this combination could easily be repeated in a pie. I share the result!

Description of preparation:

To make the pie taste better, try to knead the dough thinner. There is no need to pre-soak the prunes; during baking, they will steam in the pie. By following the recipe, advice and taking into account the features of your oven, you will certainly like the pie.

Ingredients:

• Flour - 200 grams
• Water - 65 Milliliters
• Butter – 100 grams
• Prunes – 200 grams
• Sour cream – 250 grams
• Sugar - 70 grams
• Nuts – 40 grams (crushed)

Number of servings: 6-8

How to cook “Pie with prunes and sour cream”

Prepare the necessary ingredients.

Grate the cold butter and mix with flour into crumbs.

Add cold water. Knead the dough.

Wrap the dough in cellophane and refrigerate for 30 minutes.

Prepare the fill. Mix sour cream with sugar.

Prepare the filling. Cut the prunes into strips and mix with crushed nuts.

When the time is up, remove the dough from the refrigerator. Take a round mold, 22-26 cm in diameter. If necessary, grease with oil. Distribute the dough into the mold.

Knead with your hands as thin as possible. The baking time depends on the thickness of the dough. Poke holes with a fork.

Place parchment paper on the dough and sprinkle beans or chickpeas on top. Preheat the oven to 180 degrees. Place the pan with the dough in the oven and bake for 15-20 minutes, until the edges of the dough are lightly browned.

When the time is up, take out the mold and pour the prepared filling into it.

Pour sour cream and sugar on top. Place back in the oven and bake for another 30-40 minutes at 180 degrees.

Remove the finished pie from the oven. The top should be covered with a golden brown crust.

Transfer the pie to a plate and cool.

Bon appetit!

General recommendations

For stuffing, it is advisable to use large prunes from which the pit has been removed in advance.
Before stuffing dried fruits, they are briefly soaked in water. This is necessary for them to soften and increase in size. The product prepared in this way is squeezed out, slightly dried and filled with the selected filling. Despite all the variety of options, prunes stuffed with mushrooms, nuts or cottage cheese are especially popular among lovers of such dishes. Garlic, cheese, herbs and boiled eggs are often added to the filling.

As for the stuffing process itself, there are several ways. This can be done through a slightly stretched hole through which the bone was removed. Some cooks make small cuts around this hole and completely fill the prunes with filling. In this case, the finished dried fruits look like small barrels.

There is another method of stuffing, in which the fruit is cut in half, but not to the very end, and the filling is placed inside. Prunes made using this method are very reminiscent of slightly opened mussel shells.

Step-by-step recipe with photos

If you are looking for an easy recipe for delicious homemade baked goods, then pay attention to the recipe for pie with dried apricots and prunes. Delicate and aromatic pie with a wonderful duet of dried apricots and prunes, complemented by walnuts. Both big and little sweet lovers will love this pie.

We will prepare the ingredients for the pie according to the list.

Wash dried fruits well, dry and cut into small pieces. If the berries are too dry, pour hot water over them for 5 minutes.

Pour orange juice into a bowl (I use freshly squeezed), add salt and sugar, mix.

Add vegetable oil and mix again.

Add prunes, dried apricots and walnuts, mix. Pre-dry the nuts in the oven or in a frying pan, then chop them into small pieces.

Add baking powder and vanillin to the flour, mix and sift. Then gradually pour into the bowl. Mix.

The dough turns out like thick sour cream.

Line the baking pan with baking paper, lay out the dough and spread it evenly over the entire pan.

Place the pan in the oven, preheated to 180 degrees, bake for 30-40 minutes until the skewer comes out dry (depend on your oven).

A tender and very tasty pie with dried apricots and prunes is ready. Leave it in the mold until it cools completely, then sprinkle with a small amount of powdered sugar and cut into portions.

DESCRIPTION

An incredibly tasty pie made with shortbread and yeast dough with a rich palette of flavors: prunes, dried apricots, lemon. This pie is sold in the famous supermarket chain “Bakhetle”, but we can easily prepare it at home.

The dried fruit filling with prunes and dried apricots turns out incredibly aromatic and juicy. My small changes relative to the traditional recipe: I boil the lemon filling a little with starch, I don’t add sugar to the layer of dried apricots and prunes, the sweetness of the dried fruits themselves is enough for me. I make shortbread crumbs with the addition of nut flour, which makes it even more flavorful. I suggest you try this deliciousness as soon as possible!

The ingredients are given for a mold with a diameter of 18–19 cm.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Dried apricots – 215 kcal/100g
• Dried peaches – 254 kcal/100g
• Uryuk – 290 kcal/100g
• Prunes – 227 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Dry yeast – 410 kcal/100g

Calorie content of foods: Flour, Butter, Milk, Dry yeast, Sugar, Salt, Dried apricots, Prunes, Water

Nutritional value per serving

% Daily Value
Based on your age, weight and activity level. Serves as reference information.

Log in or register and we can display your daily intake of proteins, fats and carbohydrates

For shortbread yeast dough:

For the prune filling:

For the dried apricot filling:

For the lemon filling:

For sand crumbs:

How to cook

Let's prepare the ingredients. Grate the carrots on a coarse or fine grater. Chop walnuts. I crushed it in a blender. Melt the butter and cool. Finely chop the prunes.

Prepare the dough. Mix all ingredients in order, as in the list. It is better to knead with a spoon or spatula. The dough should look like pancakes. Pour the dough into a greased form and sprinkled with flour or semolina. Bake at 180° for about 30 minutes, better watch your oven. Cool directly in the pan, in the oven slightly opened. A very tasty pie is ready. Enjoy!☕

Pie with prunes and cottage cheese

Compound:

Dough:

• approximately 300 g flour
• 200 g butter
• 130 g sugar
• a pinch of salt
• 1 teaspoon (partial) soda

Filling:

Cottage cheese layer:

• 250 g cottage cheese 5% fat
• 150 g sour cream
• 80 g sugar
• 1 tbsp. spoon of starch

Prune layer:

• 200 g prunes
• 50 g walnuts
• 1 teaspoon sugar

Recipe for pie with cottage cheese and prunes:

1. If the prunes are dry and hard, soak them in hot water for several hours. Then drain the water.
2. Let's prepare the dough. Mix softened butter with sugar and salt. Add flour and soda, knead the dough.
3. Place a little more than 2/3 of the dough into a prepared pan (size 18 × 25 cm), greased or lined with parchment paper. Flatten the dough with your hands and make sides.
4. Place prunes on the dough. Sprinkle it with sugar.
5. Sprinkle walnuts on top, broken into small pieces.
6. Sprinkle with nuts
7. Mix cottage cheese with sugar, sour cream and starch.
8. Pour the curd mixture on top of the nuts.
9. Rub the remaining dough onto the top of the pie using a coarse grater.
10. Bake the prune pie in an oven preheated to 190 degrees for 50 minutes.
11. Cool the finished pie with cottage cheese completely and cut into pieces.

Required Ingredients

Pie with dried apricots is one of the favorite desserts of many people with a sweet tooth; both children and adults love it. It can be baked both for a regular everyday table and for a festive one. Different versions of the presented treat can be found in every housewife’s piggy bank. Despite its simplicity, the pie with dried apricots turns out very tasty and tender. It is necessary to properly prepare the following components for the recipe to be fully revealed:

• margarine - 200 g;
• sour cream – 200 g;
• flour – 500 g;
• salt – 0.5 dessert spoon;
• baking powder - dessert spoon;

You also need to take care of the filling, the recipe for which is simple, but goes surprisingly harmoniously with the base of the pie. We will need the following ingredients:

• dried apricots – 250 g;
• granulated sugar – 250 g;
• butter – 50 g;
• flour – 250 g.