Calories: Not specified
Cooking time: 40 min

It is simply not possible to list all the existing varieties. Such recipes are found in cooking in almost all countries of the world known to us. What can be said with certainty is that all fruit pies appetizing, fragrant, tasty and healthy. They are able to satisfy even the most picky lovers. sweet pastries. My Jelly Fruit Pie is just one of the simplest and most unpretentious variations of this amazing, everyone's favorite dessert. What's great about this recipe is the ability to experiment with different fruit ingredients as you wish. Each time you change the fruit content, you will be able to receive new pie with a different, completely new taste. Treat your family to this jelly fruit pie for lunch or dinner, giving them a sweet new treat.
Ingredients:
For the crust:
- flour - 1 cup;
- butter- 150 grams;
- sour cream - 1-2 tablespoons;
- egg- 1 PC.;
- granulated sugar - 100 grams;

For filling:
- kiwi - 2 pcs.;
- plums - 2-3 pieces;
- tangerines - 3-4 pieces;
- gelatin - 1 sachet;
- juice (or water) - 100 ml.

How to cook with a photo step by step

Take wheat flour and sift through a sieve.




Rub the pre-frozen butter on a coarse grater directly into the sifted flour.




Mix flour and butter into crumbs.






In a separate bowl, a bowl or a deep salad bowl, put a heaping tablespoon of sour cream.








Beat a raw chicken egg there and pour sugar.






Whisk all the ingredients in with a whisk.




Pour the resulting mixture into flour crumbs and mix.




knead shortbread dough.




Put the resulting dough into a greased form. To prevent it from rising too much, pierce the dough with a fork in several places or sprinkle with peas. It takes about 25-30 minutes to bake shortbread dough in an oven heated to 180 degrees.






While the dough is baking, wash and peel the fruit, I usually use kiwi, plums and tangerines in this recipe, but any other fruit you have on hand will work. Cut them into small pieces.
Pour a bag of gelatin with some juice or water and let it stand until it swells.




meanwhile your sand cake already fully prepared. Take it out of the oven and let it cool almost completely. After that, put all the chopped fruits on it and evenly distribute them.
Put a container with swollen gelatin on the stove and heat it up.
Pour the hot gelatin over the fruits laid out on the cake.




Put the pie in the refrigerator to harden the gelatin-fruit layer. When the top layer of the cake is completely set, carefully remove the cake from the mold and transfer to a flat dish or tray. Jelly fruit pie is ready, you can treat your family and friends with a fragrant, sweet treat. We also offer a recipe for another

Name: Recipe "".

Servings: 8 .

Dough Ingredients

:
Wheat flour - 250 g
- 150 g
Sugar - 30 g (2 tablespoons) or to taste
Chicken egg - 1 pc.

cream ingredients

:
- 3 tbsp. spoons
Butter - 30 g
Flour - 1.5 tbsp. spoons
Potato starch - 1.5 tsp
Water - 75 g

Filling Ingredients

:
Assorted berries (black and red currants, cherries, strawberries) - 300 g
Sugar - 4 tbsp. spoons
Gelatin - 20 g (2.5 tablespoons)
Water - 150 g

Such a pie with berries is sure to please both adults and children. You can cook it and cold winter, and hot summer - this wonderful dessert will always come in handy.

Step-by-step preparation of shortcake with frozen berries and jelly:

1. In a bowl, mix flour (previously sifted) and sugar. Add cold butter, cut into pieces, and chop the dry mixture with butter with a knife. Add the egg and knead the dough with your hands. Put the dough in the refrigerator for 30 minutes.

2. Prepare cream. Dilute condensed milk with water, add melted butter, flour and starch. Put on fire and bring to a density, while be sure to constantly stir the cream with a whisk. Then cool the cream, it is recommended to stir it with a whisk when it cools, so that it thickens evenly.

3. Get the dough out of the refrigerator. Shortcrust pastry is ready for baking. Distribute it thinly in a shape with a bottom diameter of 22 cm. Make sides from the dough. Press the sides with a fork from the inside and from above, thereby aligning them. Prick the bottom of the shaped dough frequently with a fork. Bake at a temperature of 180-200 degrees for 25-35 minutes.
If, after 15 minutes of baking, the dough puffs up with warm air and blisters form, then you need to remove the form from the oven and quickly pierce the bottom of the pie base with a fork.

4. Pour the berries into a saucepan and pour over 100 g of boiling water. Then throw the berries in a colander, and collect the flowing juice from the berries.

5. Baked from shortcrust pastry remove from the mold and place on a dish (cake tray). Next to the base berry pie put the cream and carefully distribute it over the entire surface of the bottom, and always along the sides from the inside. Spread the berries over the cream.

6. Prepare jelly for pouring shortbread pie with berries. Soak dry gelatin in a bowl cold water(50 g) and juice from berries, mix well and leave to swell for 30 minutes. Add 6 tbsp. l. sugar (or more to taste) To put on water bath and stir gradually. Continue stirring until all the gelatin is dissolved in the berry juice. Cool the jelly mass.

7. With a tablespoon, spread the jelly over the surface of the berry pie, starting from the center and gradually moving towards the edges. Put the finished cake in the refrigerator until the jelly is completely solidified (for 1-3 hours).

Sand cake with frozen berries and jelly is ready.
Bon Appetit!

Photos

Calories: Not specified
Cooking time: Not specified

Very tasty and tender cake which is suitable for any feast. If you want to captivate your guests with a delicious and interesting dessert, then don't think, but cook this delicacy!

Ingredients:

For the crust:

- flour with baking powder - 250 g;
- baking powder - half a teaspoon;
- butter - 150 g;
- granulated sugar - 100 g;
- eggs - yolk from one egg;
- salt - on the tip of a knife.

For fruit jelly:

- strawberries - 6-7 berries;
- blueberries - 50 g;
- kiwi - 1 pc.;
- jelly for cakes - 1 sachet or cooking gel (strawberry) - 100 g.

How to cook with a photo step by step

Take the butter out of the fridge ahead of time. To make it very soft.




Add more baking powder to flour and baking powder and mix.




Beat the butter with a whisk, gradually adding sugar to it.






It will take a long time to beat until the sugar dissolves.




Add one yolk to the butter.




Continue beating the butter with the yolk.






Gradually adding flour through a sieve, start kneading the shortcrust pastry for the jelly pie. Do not knead the dough for a long time, as it becomes stiff from prolonged kneading.

By the way, if you want to surprise your soulmate, then bake.




Ready dough roll into a ball and refrigerate briefly.




Remove the chilled dough from the refrigerator, roll it thinly, half a centimeter thick and lay it on the bottom silicone mold in the form of a heart, while forming the sides around the perimeter. If the dough does not roll out well. Just spread it with your hands first along the bottom of the mold, then fashion the sides. The main thing is that the dough layer is thin. Poke a few holes with a fork to keep the center of the shortcake from rising too high.




Bake the cake at 200 degrees for 20 minutes. Cool the cake without taking it out of the mold.






Make Jelly Cake Jelly Concentrate as directed on package. I have strawberry cooking gel so I used that.




Put a little gel on the bottom or pour a little jelly and refrigerate for 30 minutes.




Prepare the berries. My blueberries and kiwis were fresh, and the strawberries were frozen.
Defrost the strawberries and cut the berries in half.




Wash blueberries.






Peel one kiwi.




Cut the kiwi into plastics.




Cut out a heart shape from the kiwi using a cookie cutter.




I only fit one kiwi heart, since my shape is quite small. If you have a larger shape, make more kiwi hearts and arrange them as you see fit.




Take the shortbread jelly out of the fridge and arrange the blueberries around the perimeter.








Pour gel or jelly on top and put the cake back in the refrigerator.




After a couple of hours with a sand cake with jelly, it will already be possible to drink tea and congratulate your loved ones on Valentine's Day.

We also invite you to prepare

Sand cake (or "tart" in the French manner) is, in fact, a large sand "basket" familiar to everyone since childhood - with cream, berries or fruits. Sand bases are easy to prepare, while the fillings can be very diverse; that is why many housewives prefer this type of baking to others.

Just by having a few basic instructions at hand, you can endlessly experiment with flavors and create new masterpieces every time. But it’s definitely impossible to do without a prescription at first.

Here are a few simple recipes- the ingredients are available, the instructions are simple, and the result will pleasantly surprise both beginners and experienced confectioners.

Sand cake with raspberries

You will need:

• 310 g flour;
• salt;
• 170 g butter;
• 240 g fresh raspberries;
• 4 tablespoons semolina;
• 170 g sugar.

Cooking time: 110 minutes.

Calories: 503 kcal.

Step-by-step recipe for an open shortcake with raspberries:

Sand cake stuffed with cottage cheese and currants

You will need:

• 250 g flour;
• salt;
• 140 g butter;
• 1 egg;
• 280 g of cottage cheese (18% - the ideal percentage);
• 45 g sugar;
• 30 g of starch;
• 200 g fresh black currants.

Calories: 480 kcal

How to cook cottage cheese shortcake with currant berries:

1. Sift flour (four-fifths of the total) and salt;
2. Add finely chopped butter (four-fifths of the total) to the flour;
3. Grind flour and butter evenly into small, non-sticky crumbs;
4. Stir in the yolk (you can sprinkle the dough with ice water if it turned out too steep);
5. Spread the bottom and sides of the mold with butter and dust with flour;
6. Form a “basket” of dough in the form and send it to the cold for half an hour;
7. Put the oven to warm up to 190 degrees;
8. Prepare the filling: grind the cottage cheese with egg white, add sugar (40 g), mix thoroughly again (best with a fork);
9. Add starch, mix again;
10. Rinse the currants and dry on a towel;
11. Get the form, put the curd mixture, sprinkle with currants;
12. Make crumbs from leftover flour, sugar and butter;
13. Sprinkle the pie with crumbs and send it to the oven for half an hour;
14. Cool the finished product, serve with powdered sugar or fat sour cream.

Shortcake with berry jelly from frozen lingonberries

You will need:

• 230 g flour;
• 130 g butter;
• 1 large yolk;
• ice water;
• 200 g of frozen cranberries;
• 40 sugar;
• 20 ml of water;
• 2 tsp gelatin.

Prep time: 75 minutes + overnight to set.

Calories: 465 kcal.

How to make shortbread pie with jelly and frozen lingonberries:

1. Sift flour and salt;
2. Finely chop the cold butter;
3. Grind flour and butter into crumbs;
4. Add yolk, stir;
5. If the dough turns out too steep, add ice water (make sure that the dough does not become too sticky);
6. Grease a round shape (diameter - 24-25 cm), sprinkle with flour, spread the dough over it;
7. Send the form with the dough to the freezer for half an hour, warm the oven (200 degrees);
8. Pour gelatin with cold water and set aside for 10 minutes;
9. While the gelatin is soaking, mix the lingonberries with sugar in a ladle or a small saucepan with thick walls, boil over medium heat;
10. Remove from heat, add gelatin, stir quickly and thoroughly to cool the mixture;
11. Send to the preheated oven "basket" for 15 minutes;
12. Separate the berries from the liquid (through a not very fine sieve), put them on the finished sand base;
13. In the meantime, cool the juice in the refrigerator; before it finally hardens, pour it over the lingonberries laid out on the dough;
14. Send the pie back to cool (preferably overnight).

Sand cake with cherries and sour cream

You will need:

• 290 g flour;
• 150 g butter;
• 2 yolks;
• salt;
• 210 g sour cream (20%);
• 3 small eggs;
• 5 tbsp starch;
• 250 g pitted cherries;
• 45 g sugar.

Cooking time: 70 minutes.

Calories: 520 kcal.

Sand cake with cherries and sour cream filling is prepared in the following steps:

1. Sift flour and salt, add finely chopped cold butter;
2. Grind the mixture into dry fine crumbs;
3. Add egg yolks, knead the dough (if it turns out too steep, you can pour in a little ice water);
4. Spread a mold 25 cm in diameter with butter and sprinkle with flour, spread the dough over it, put it in the freezer for half an hour;
5. Wash the berries, dry on a towel, separate the seeds;
6. Preheat the oven to 190 degrees, bake the sand base;
7. Mix cherries with sugar (30 g; you can add a spoonful of flour if it seems that the berries are too juicy and can give excess liquid);
8. Put the cherry on the cooled "basket";
9. Carefully eggs and the rest of the sugar, add sour cream, beat again, stir in the starch;
10. Pour the sand base with cherries with the resulting homogeneous mixture;
11. Bake 20 minutes; chill, serve cold.

Shortcake with blackberries and meringue

You will need:

• 100 g flour;
• 50 g butter;
• 1 protein + 1 egg;
• 140 g blackberries;
• 60 g sugar.

Cooking time: 50 minutes.

Calories: 490 kcal.

How to make Shortbread Pie with Blackberries and Meringue:

1. Sift flour and salt;
2. Finely chop the butter;
3. Grind flour and butter to crumbs;
4. Separate the protein from the yolk, combine the two proteins and send them to the refrigerator;
5. Add the yolk to the crumbs, knead;
6. If the dough is too thick, sprinkle it with ice water and mix again;
7. Form a basket from the dough in an oiled and floured form (round, 16 cm), send the form to the freezer for 30 minutes;
8. Preheat the oven (170 degrees);
9. Beat the whites with sugar and a pinch of salt until stable peaks (i.e. when lifting the whisks of the mixer, the mass should retain its shape);
10. Get the “basket”, distribute the berries over the dough, put the proteins on the berries;
11. Bake for twenty minutes, let cool slightly.

Sand jellied blueberry pie in a slow cooker

You will need:

• 180 g flour;
• 100 g butter;
• 3 eggs;
• 240 g frozen blueberries;
• 180 g sour cream;
• 40 g of sugar;
• 3 tbsp starch.

Cooking time: 130 minutes.

Calories: 510 kcal.

The process of cooking jellied shortbread pie with blueberries in a slow cooker:

1. Sift flour and salt, chop cold butter small cubes, knead into crumbs;
2. Stir in the yolk (if the dough turns out too steep, sprinkle it with ice water and mix again);
3. Quickly collect the dough in one lump and, wrapping it with a film, put it in the cold for half an hour;
4. While the dough is cooling, make the filling: drain excess juice from thawed berries;
5. Beat eggs and sugar in a separate bowl;
6. Add sour cream, beat again;
7. Pour starch and mix thoroughly;
8. Lubricate the bowl of the multicooker with oil (creamy or vegetable, a very small amount);
9. Take out the dough and form a sand "basket" out of it inside the bowl;
10. Distribute berries over the "basket";
11. Pour berries with sour cream mixture;
12. Put the multicooker on the baking mode, bake for an hour, check the readiness - the density of the filling and the taste of the dough (depending on the power and model of the multicooker, it may take up to half an hour);
13. Do not remove from the bowl until completely cool.

1. When sending the form with the dough to the freezer, the “basket” must be pierced with a fork in several places - this will then not allow it to swell during baking;
2. Can be cooked right away a large number of dough (shortbread without eggs), wrap it with a film, store in the freezer and defrost as needed;
3. It is better to choose corn starch - it “links” the filling more tightly and at the same time gives it more tenderness than flour or even semolina;
4. The oil for rubbing the mold should not be warm - otherwise its layer will be thicker, and more flour will stick to the mold than necessary. This can adversely affect the taste of the finished product - first of all, the sand base;
5. Rub the butter with flour into crumbs should be quickly so that it does not have time to melt;
6. In a raspberry / blueberry pie, you can - if you can get it - add almond flour(replacing it with a third of wheat). Or you can decorate the finished cake with almond petals or just crushed nuts - their peculiar taste perfectly complements the sour freshness of the berries.
7. The amount of sugar can be safely reduced or increased by 10-15% to taste. It is not recommended to change its quantity more strongly. You can sweeten the filling in other ways; for example, add some strawberries - this will even make the taste of the pie more interesting;
8. Powdered sugar is a great substitute for regular sugar. It mixes better with liquid ingredients, and you can not be afraid that at some point, crystals of sugar poorly mixed into the filling will crackle on your teeth. In addition, it happens powdered sugar with mint flavor - choosing this, you can add interesting fresh mint notes to the taste of the cake.

There are an infinite number of recipes for shortbread pies: dough, fillings, fillings. It is impossible to know all of them, but having a few simple schemes and instructions at hand, you can constantly experiment with tastes, surprising guests and loved ones with new unusual dishes.

The recipe for strawberry shortcake is in the next video.

Tasty low calorie dessert prepared in several stages. Your guests will definitely appreciate the crispy puff pastry, tender curd filling, sweet syrup and fragrant "crystal" pears. So, we are preparing a pie with pears in jelly. You can find the recipe with photos below.

How to prepare the base:

1. Pour water into a saucepan, mix it with 2 tbsp. l. honey and cinnamon. Dip the pears in the syrup, then send the dishes to the stove.
2. Boil fruit over medium heat for 20-30 minutes. Transfer the pears to a plate and cool them to room temperature. Do not pour out the syrup.
3. Place the sides of the springform pan on a silicone baking mat. Roll out the dough into a 7mm thick square. Put the sheet in an improvised dish, form the bottom and sides.
4. The edges of the base can be trimmed or left to hang freely outward. Put parchment on the dough, sprinkle dry beans or peas on it. This step is necessary so that the pie base does not swell.
5. Send the workpiece to an oven preheated to 180 ° C for 20 minutes. Transfer the base along with the split ring to a flat dish.

The first stage of the preparation of the dessert is completed.

Jelly pie filling

Let's move on to the next step.

Stuffing recipe:

1. Dilute gelatin in 200 ml of water, leave the liquid for 15 minutes. After that, heat the mixture over low heat to a temperature of 70-80 ° C. Remove the liquid from the stove, cool it to room temperature.
2. Beat the cottage cheese and the remaining honey with a mixer. Pour half of the diluted gelatin into the mixture and mix the products again at high speed.
3. Put the curd filling on the dough, spread the pears on top. Send the workpiece to the refrigerator for 40-50 minutes.
4. Return the syrup in which the fruits were boiled to the stove and cook over medium heat for another 10 minutes. Cool the liquid and mix with the remaining gelatin.
5. After 10-15 minutes, remove the cake from the refrigerator and pour the thickened syrup over the curd mass.
6. Send the dessert to the cold for another 2-3 hours. When the jelly has completely hardened, remove the sides from the detachable form and bring the cake to the table.

Serve with tea, lemonade or coffee.

Gentle sweet dessert very refreshing, so it can be cooked on a hot summer day. If desired, you can put in the filling apple slices, grapes or pieces of fresh peaches.