Short pastry is based on butter as you know. But its soooo fat in summer!
I found a super recipe that has become one of my favorites! Now you can eat delicious cakes without harming your figure! Instead of butter, we take the apple juice. That's a real receipt of Italian crostata. Juice gives the light apple flavor taste, which makes it more intense.
Mix all the ingredients for the tart until the smooth, put in refrigerator for 40 minutes at least. This is to ensure that all the ingredients smooth together and the dough will roll out easily. I usually like to do it in the morning, then I watch a series, or go to the gym. I come back and get it on! We get the dough, roll out its thickness of 0.5 cm, the main thing that is to prevent the torns. Oven is preheated to 180 degrees. Release the form with olive oil, sprinkle with flour and transfer the pastry into the pan. It becomes very easy to drum the pastry on a rolling pin and roll out like the carpet in shape. Take the baking paper and place on top of the dough, sprinkle peas or beans. To prevent the dough bubbles when it is baked. In general, clung around the edge, and you can send the form in the oven! So, put on 12-15 minutes until the golden brown.
At this time .. Apricots clean from seeds, crumble the feta, sprinkled with cinnamon. Beat eggs separately with sugar and sour cream!
During this time our tarts had baked. Quickly pull out without turning off the oven. Remove the paper with the barley, spill the apricots and fill with beaten eggs and sour cream. Now we send it to the oven for 20-25 minutes. It is important to ensure that the crust toppings become too light.
Once you feel funky aroma of baked apricots, do not rush to get it! Wait until everything is exactly baked. Consistency resembles the pudding or crème brûlée.
It is time to get - do not rush to remove from the mold, let it cool for about 30 minutes. It is better to eat when it cools down completely. Crostata with apricots and feta cheese - it's the perfect complement to a glass of dry red wine!