Brisbane pea with apricot and cherry

Ingredients for Brisbane pea with apricot and cherry

Instructions for Brisbane pea with apricot and cherry

To prepare the Brisbane pea with apricot and cherry recipe, please follow these instructions:

Stir flour, sugar and salt together in a bowl. Add the butter and rub it along with the other ingredients. Mix enough water in to form a coherent dejkugle. Form the ball to a flat dejplade and style it in the fridge for at least 1 hour.

Preheat the oven to 200 ° c. Com greaseproof paper on a baking sheet. Roll the dough out into a circle on a melbestrøet pad and transfer the circle to the baking plate.

Halvér the apricots (or use apricots from canned) and remove the stones from them and the cherries.

Mix the flour and 1/4 of the sugar in a small bowl. Sprinkle the mixture over the whole dejfladen, except for a lapse of 2 cm all around. Place the halved apricots close together on top of melblandingen, still with a lapse of 2 cm. Advantage the cherries over the apricots. Sprinkle with the rest of the sugar. Fold dejborten up over the filling, so it forms an edge on the tart. Brush the dough with melted butter and sprinkle a little sugar on top.

Bake the tart for the dough is crisp and fruit pieces until tender, about 1 hour. Brush if necessary. the tart with something of the fraløbne fruit juice. Carefully lift the tart and peel off onto a rack and let the pie cool off. Gently loosen the tart from the tracing paper with a palette knife or similar. Serve the tart on a serving dish.