Open-faced pie with clementines, ginger and frandzhipan

Open-faced pie with clementines, ginger and frandzhipan

Ingredients:

Oranges of 1 piece.
Granulated sugar 70g
Ginger of fresh 3 cm
Orange water of 2 tsps.
Wheat flour 170g
Соль? tsp.
Creamy maslo150g
Vanilla in pods of ? pieces.
Egg zheltok1 piece.
Refiner syrup 70g
Mindal50g
Egg kurinoye1 piece.

Juice of orange, 70 ml of water, grated ginger, sugar and the apostle water to bring to the boil on average fire. To filter syrup, to allow to cool down, add the segments of three clementines cut from peel. To cover with food wrap and to leave for some hours.

To sift flour. To add salt and the oil of room temperature cut by slices. To rub flour in oil before formation of consistence of crumbs of cookies. To mix vanilla and sugar, to add to dough together with almond meal (the crushed almonds).

To make deepening in the center, to add yolk of 1 egg. To roll dough between two sheets of baking paper or food wrap, to send to the refrigerator to 40 m, to roll, send for 30 minutes. To bake at 180 degrees of 15 minutes with load and 10 – without.

To shake up oil from 50 g of warm orange and ginger syrup. Continuing to shake up, add egg and almond meal. To fill with stuffing dough in shape, to bake 35min. To cool, take out from form, to decorate with the clementines soaked in syrup. Bon Appetit -