This recipe is Russian. This pastry is called "floater dough", because you will need a big bowl (or saucepan) of water to drown the dough in. The pastry is not like a tart - be prepared for some pillowy breadiness instead.
The recipe is taken from "Mamushka" by Olia Hercules.
Ingredients:
For the dough:
25 g caster sugar
1 egg yolk
1 x 7 g sachet dried active yeast
125 ml warm milk
125 g margarine
350 g plain flour
1/2 x 16 g sachet vanilla sugar or 1/2 tsp vanilla essence
For the filling:
500-600 g apricots and peaches (or any other fruits of your choice)
150 g caster sugar
100 g ground almonds
1 egg white
Method:
Melt the margarine over a low heat, leave to cool until slightly warm.
To make the dough mix the sugar, egg yolk and vanilla sugar (or essence) with the yeast with a fork in a bowl, helping to dissolve.
Gradually add the flour and work the mixture into a soft dough. Knead the dough until it stops sticking to your hands.
Pop it into a plastic bag that you can seal really well and place it into a large container filled with water at room temperature. Squeeze the air from the plastic before tying it with a knot.
When the dough floats on the top (this usually happens after 30-40 mins), it's ready.
Pinch 1/3 of the dough off and set aside.
Roll the rest into a circle to line a 23 cm greased pie tin, making sure that the dough goes up the sides as well.
Brush the base of the pastry with some of the reserved egg white and sprinkle with ground almonds - this should prevent the pie going soggy when it cools.
Halve the fruits and remove the stones. Chop them and mix with the sugar, spoon evenly into the pastry case.
Cut the reserved 1/3 dough into long strips for making a lattice on the top of the pie.
Brush the lattice with the remaining egg white and bake for 45-55 minutes in a preheated oven (180 C or 160 C fan) until it turns golden and well risen.
Leave to cool, and enjoy with a cup of tea or coffee! Best eaten the same day.
Bon Appetit!
