Breton Pie

Category: Bakery products

Ingredients
butter	150 g
powdered sugar	120 g
vanilla sugar	1 small sachet
salt
egg	1
yolk	3
flour	140 g

Cooking method

according to the recipe of Chadeyka 🔗
I quote the author:
"In general, the proportion of products is similar to a regular cupcake, but there are 2 differences that make this cake unique and wonderful!
First, we add powdered sugar instead of sugar, and only yolks instead of eggs, this makes the product very tender.
Well, and the second - before putting it in the oven, cool the mold with the dough well, the butter hardens, and a pattern can be applied to the surface of the cake.
Moreover, the dough will stand perfectly overnight in the refrigerator, so this pie is very cool to bake for breakfast.
As in a cupcake, you can add any fruits and nuts there, it is very tasty.
For the specified amount of dough, add one apple or pear, or a handful of prunes, for example.
Beat 150 grams of butter with 120 grams of powdered sugar (3 tbsp). Add 1 egg to the beaten butter and beat well again. Add 3 yolks, beat again with a mixer. Add 4 tablespoons of flour (140 grams) of flour to the mass.
Put the resulting thick dough (a cross between shortbread and muffin) in a greased and floured form. Smooth with a spatula.
Refrigerate for at least two hours, or even overnight. Make cuts on the surface with a knife. And in the oven at 180C for 40 minutes!
Let stand for a little while in shape. And then transfer to a wire rack or board to cool.
Although it is not necessary to cool it too much - it is remarkably tasty to eat this pie warm, with milk! "
a handful of dried apricots + 2-3 tbsp. l. homemade orange liqueur
We take out the butter and eggs from the refrigerator.
Cut the washed dried apricots into small cubes and fill with liqueur. We leave the kitchen for a couple of hours so as not to eat all the dried apricots
Beat the butter (it has already become soft) with salt, sugar and vanilla sugar. Add the egg and yolks, beat - everything at room temperature, you get a fluffy creamy mass. Sift the flour, gently knead the dough with a spatula, add dried apricots.
We spread the dough in a mold, smooth it with a spatula, cover the mold and hide it in the refrigerator for at least two hours.
bake at 180 C for 30-40 minutes.
It is more convenient for me to bake on paper, so I lined a glass square shape 22 * 22 cm with paper.
Baked after 6 hours.
Why cut before baking - I didn't understand, but I cut it. The whole drawing disappeared during baking. I will clarify - there is no soda, no baking powder. Otherwise I ran from the kitchen to the computer to check
Sunny bright yellow pie with orange pieces of dried apricots, very tender and aromatic. Three days it is definitely well preserved ... if it remains!
Bon Appetit!