Berry Tartis a recipe.
- 200 gr of flour
- 100 grams of butter;
- 2 egg yolks;
- 300 grams of berries;
- 300 gr of fatty sour cream
- 3 eggs;
- 1 vanilla pod;
- 4 tbsp. l. sugar.
Heat the oven to 2000s.
Sand dough. Mix the softened butter with flour to the state of "crumb". Just rub between the hands - 5 minutes will be enough. Enter 2 yolks. Mix your hands, knead the dough. Gradually, you can collect it in a uniform ball. Short pastry should be homogeneous, so try to knead it well, so that there are no separate lumps of flour / butter. If the dough will crumble, not wanting to gather in a bowl, add a spoonful of cold water - the process will accelerate.
Now the dough base must be distributed according to the form in which you will bake the cake. This can be done in two ways:
roll out the dough, and then put it into shape;
Pinching off small lumps of dough, "slap" them form.
While you are preparing the filling, put the dough base in the refrigerator for at least 20 minutes. Or in the freezer - for 10 minutes.
Use any berries for filling - raspberries, strawberries, blueberries.Even frozen - without defrosting. Fruits - just the same, although fresh, even frozen - will also work.
To fill in a separate cup, mix sour cream, eggs, sugar and vanilla seeds (the vanilla pod needs to be cut in half with a sharp knife and "scraped off" seeds.
When the sand base solidifies in the fridge / freezer, remove it. Lay out the berries and fill with cream.
Place in a preheated oven (up to 2000C) and bake for 25-30 minutes. Be sure to keep the sandbox brown (if you suddenly notice that it burns - reduce the temperature of the oven or rearrange the form with the tart to the level below).
Ready the cake to cool well.
When serving, you can sprinkle almond shavings, coconut, chopped nuts or nuts in caramel.
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