The tender apricot pulp reveals all its flavor qualities when baked. You will immediately feel a honey-sugar note in the taste, which is complemented by a discreet and very delicate sourness. Hurry to fill your home with an incredible aroma and give your friends a piece of your warmth.
Lush charlotte with apricots in the oven
A soft and fluffy charlotte does not have to be apple. The pie will be covered with a golden-brown crispy crust, under which bright yellow apricots will be successfully hidden, screaming about the sun, summer and a good mood.
- Apricot 1 (kilograms)
- Chicken egg 4 (things)
- Wheat flour 180 (grams)
- Granulated sugar 200 (grams)
- Salt 1 pinch
- Baking powder 1 (teaspoons)
- Butter for lubrication
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How to bake a delicious charlotte with apricots in the oven? We wash the apricots well, dry them and cut them first into halves and then into slices. -
Grease the charlotte baking dish with slightly melted butter. Then put the prepared form in the refrigerator. -
To prepare the dough, break the eggs and separate the whites from the yolks, then leave them in the refrigerator to await further use. -
Beat the yolks immediately using a mixer until they turn white. Without stopping the mixer, gradually add granulated sugar and continue beating at low speed until the mass increases in volume. -
Pour the wheat flour sifted with baking powder into the beaten yolks and use a mixer to bring everything together until smooth. -
Add a little salt to the cooled whites and beat until sharp peaks appear. Then mix them with light movements from bottom to top into the dense flour mass. -
Remove the greased pan from the refrigerator and fill with apricots. Fill the evenly distributed fruit with the prepared dough and bake for 30 minutes in an oven preheated to 180 degrees. -
After this time, we check the readiness of the pie using a wooden skewer; it should remain dry when it comes out. Cool the finished charlotte slightly and serve it to the table in portions.
We wish you bon appetit!
Airy charlotte with apricots on kefir in the oven
The beautiful appearance alone is worth spending an hour of your time preparing this charlotte. The combination of two types of flour in interaction with kefir will help to achieve a porous, fluffy and at the same time dense dough that can hold canned apricots on the surface.
Cooking time: 50-55 min.
Cooking time: 35 min.
Portions – 6-8.
Ingredients:
- Canned apricots – 400 gr.
- Chicken egg – 3 pcs.
- Wheat flour – 180 gr.
- Corn flour – 45 gr.
- Kefir – 200 ml.
- Granulated sugar – 200 gr.
- Salt – 1 pinch.
- Soda – 0.2 tsp.
- Powdered sugar – 1 tbsp.
- Butter – 20 gr.
Cooking process:
1.For the dough, add granulated sugar and salt to kefir at room temperature and mix well with a whisk.
2. Add chicken eggs into the same bowl and continue beating until smooth.
3. Stir melted butter into a homogeneous liquid mass.
4. Next, sift the wheat and corn flour, and finally add baking soda.
5. In this way, knead the dough, which in its consistency resembles fatty sour cream.
6. Grease the baking dish with a piece of butter and sprinkle with flour to prevent burning.
7. Distribute the homogeneous thick dough evenly over the entire surface of the prepared pan.
8. Since the apricots are canned, we initially transfer them to a sieve to allow the syrup to drain. And only after that we put them in the form with the dough.
9. Place the charlotte and apricots in an oven preheated to 180 degrees for 35 minutes. Before removing the cake from the mold, check the readiness of the dough with a wooden toothpick.
10. Sift powdered sugar onto the cooled charlotte with apricots and serve.
We wish you bon appetit!
How to bake a delicious charlotte with apricots and apples?
If you can’t decide on the choice of fruit, then feel free to take two at once and you will get a fruit platter that both adults and children will appreciate. And the most successful and harmonious will be the combination of various sours and taste characteristics of such a duet as apples and apricots.
Cooking time: 60-70 min.
Cooking time: 40-45 min.
Servings – 8-10.
Ingredients:
- Chicken egg – 3 pcs.
- Wheat flour – 180-200 gr.
- Granulated sugar – 150-200 gr.
- Apple – 3 pcs.
- Apricots – 5-6 pcs.
- Butter – 20 gr.
Cooking process:
1.We take out the products in advance so that they are at room temperature. After this, separate the whites from the yolks and add an equal amount of granulated sugar. And we immediately begin beating the whites first, then the yolks until a fluffy foam forms.
2. Then combine the two whipped mixtures together and mix well with each other.
3. Sift the wheat flour into the resulting egg mixture and beat again with a mixer until maximum homogeneity.
4. For the filling, first peel and pit the apples and apricots and then randomly cut them into small slices.
5. Cover the baking pan with a sheet of parchment paper and fill it with chopped fruit. Pour the prepared dough over the layer of fruit and bake in an oven preheated to 180 degrees for 40-45 minutes.
6. After this time, check the readiness of the pie and leave to cool, then cut into portions and serve for tea.
We wish you bon appetit!
A simple and delicious recipe for charlotte with apricots and sour cream
This charlotte can be called ideal and served at the holiday table on the most important dates, because the sour cream dough literally melts in your mouth and does not leave behind an ounce of heaviness, especially in combination with soft and juicy apricot.
Cooking time: 60 min.
Cooking time: 35-40 min.
Portions – 10.
Ingredients:
- Chicken egg – 3 pcs.
- Granulated sugar – 130 gr.
- Vanilla sugar – 10 gr.
- Wheat flour – 150-180 gr.
- Sour cream – 130 gr.
- Baking powder – 10 gr.
- Apricots – 500 gr.
- Powdered sugar - optional
- Vegetable oil - for greasing the mold.
Cooking process:
1. Add regular and vanilla sugar to the broken eggs and beat with a mixer at low speed until the mass increases in volume.
2.Gently add sour cream into a homogeneous egg mass and beat without using a mixer.
3. After the liquid base is prepared, we begin kneading the dough. Pour in the flour sifted with baking powder in portions and mix the entire contents with a spatula, trying to maintain the fluffiness of the dough.
4. Continue mixing all components until the dough becomes moderately thick and homogeneous.
5. Grease a baking dish with a thin layer of vegetable oil and sprinkle granulated sugar on top.
6. Wash the apricots well, cut them into two halves and, after removing all the seeds, place them on the bottom of the mold.
7. Fill the form with apricots with dough, covering all the free space between the fruits.
8. Finally, smooth out the dough using a spatula or spoon and bake in an oven preheated to 170 degrees for 35-40 minutes. Time may vary depending on your oven.
9. After this time, we check the readiness of the dough with a wooden skewer, which should remain dry at the end.
10. Sprinkle sour cream charlotte with apricots with powdered sugar and serve, dividing into portions.
We wish you a pleasant tea party!
Homemade cottage cheese charlotte with apricots
The moderately sweet, crispy shortcrust pastry base supports the delicious curd filling with apricots. After the first bite, your guests will be delighted and it will no longer matter whether you call it a pie, an apricot charlotte or a classic cheesecake.
Cooking time: 80 min.
Cooking time: 45 min.
Servings – 6-8.
Ingredients:
- Egg yolk – 2 pcs.
- Butter – 100 gr.
- Granulated sugar – 50 gr.
- Baking powder – 1 tsp.
- Wheat flour – 200-220 gr.
For filling:
- Apricots – 10-12 pcs.
- Cottage cheese – 200 gr.
- Chicken egg – 2 pcs.
- Granulated sugar – 100 gr.
- Wheat flour – 2 tbsp.
- Vanilla extract - to taste.
- Powdered sugar - to taste.
Cooking process:
1. First, combine all the dry ingredients. Pour baking powder, granulated sugar, powdered sugar and finally chopped butter into the sifted wheat flour. Grind all the contents into crumbs.
2. Then add the yolks separated from the whites and actively knead the elastic dough. Straight into the plate, leave it in the refrigerator for about 30 minutes.
3. To prepare the filling, rub the cottage cheese through a sieve, this way we get rid of excess grains.
4. Add eggs, 100 grams of sugar and a couple of drops of vanilla extract to the pureed cottage cheese. Mix everything well.
5. Then add wheat flour and mix again until completely homogeneous.
6. Remove the seeds from well-washed apricots and cut the fruit into small slices.
7. Separate a fourth part from the chilled dough, and roll out the larger part into a thin layer and place it in the mold, pressing firmly to the bottom and edges. Then use a fork to make holes for steam to escape.
8. So that the dough base bakes evenly and does not deform, cover it with parchment paper and fill it with any cereal. In this form, bake in a preheated oven for 13 minutes.
9. Roll out the fourth part of the dough thinly and cut into strips using a sharp knife.
10. After 13-15 minutes, remove the pan with the pie base and remove the paper sprinkled with cereal.
11. When the base has cooled a little, fill it with apricots.
12. Place the curd filling on top, distributing it evenly over the entire surface.
13.Place strips of dough on top of the curd filling, forming a grid out of them. Bake curd cheesecake with apricots in an oven preheated to 180 degrees for half an hour.
14. After this time, the dough and filling have set and hardened, which means that the pie can be cooled and quickly served.
We wish you bon appetit!
