Charlotte with Apricots

Add variety during the period of the dominance of apple pies, cook charlotte with apricots, since they can now be easily bought in the market or even in a store within walking distance. The implementation of the idea will not cause problems even for a novice cook. The dough is still the same, biscuit, but the taste of charlotte with apricots will definitely be different, because these fruits are less juicy and sweeter than apples. In general, it's worth a try. By the way, apricots go very well with nuts, so you can safely add chopped walnuts or almonds to the dough. A spoonful of grated orange peel will also not be superfluous: the citrus taste will make the aroma of charlotte with apricots more intense.

Ingredients

• apricots - 1 kg
• eggs - 4 pcs.
• sugar - 200 g
• flour - 160 g
• baking powder - 1 tsp.
• salt - 1 pinch
• butter for greasing the mold

Directions

1. Prepare the fruit. Wash them, pat dry and cut each in half. Remove the seeds, then cut into wedges or cubes.
2. Prepare a baking dish for apricot charlotte (diameter 24 cm). To do this, brush with a little butter and refrigerate.
3. Make charlotte dough. Divide the eggs into whites and yolks. Store the whites in the refrigerator prior to use; when chilled, it will be easier to beat them with a mixer or whisk.
4. Beat the yolks in a deep bowl with a mixer or whisk until the mixture turns white. Then, without stopping whipping, add sugar gradually. As a result, the volume should double, and the mass should acquire a uniform consistency.
5. Sift flour with baking powder through a fine sieve onto the yolk mass in a bowl. Stir at first on low speed, then on medium (but not too long, otherwise the apricot pie dough will become firm).
6. Beat the cooled proteins with a mixer with a pinch of salt until hot peaks. Transfer to the flour mass and gently stir with a spatula from bottom to top.
7. Remove the oiled dish from the refrigerator. Spread the prepared apricots evenly over it. Pour the dough over. Try to distribute the fruit pieces evenly.
8. Heat the oven to 180 ° C. Bake the apricot charlotte for 30–35 minutes. Then remove, let cool slightly and transfer to a large plate. Chop coarsely.