100-120 gr. flour
50 oz. sugar
50 oz. softened butter
200 gr. cottage cheese (pasty)
Article 1.5. Spoon sour cream
Article 1.5. spoons of sugar
1 tbsp. cornstarch
1 tsp. Vanilla sugar
1. Butter whip up white with sugar, add egg, a little beat up, top sift the flour and quickly knead the dough, wrap it in foil, put into the refrigerator for 1 hour.
2. Cottage cheese through a sieve, mix with a mixer at low speed with the sugar, vanilla sugar, eggs, sour cream and starch.
Oven heated to 180-200 degrees, split mold 19 cm. Grease with butter.
3. Roll out the dough, to shift into a form molded rim, top with cream and apricots.
4. Bake the pie 30-40 minutes, until the top of the cream hardens.