Apricot tart

This tart was probably born out of the realization that there should be other uses for the homemade apricot jam besides making the children “aroosseh” (pita roll-up) for an after-school snack. I have made the pastry hundreds of times, it is foolproof. I used the jam I made but any good jam will be perfect of course. This is the most popular snack in my home.

INGREDIENTS:

• 2 1/2 cups all-purpose flour (I used 1/2 cup cake flour, but this is optional)
• 1/2 cup powdered sugar
• 1 stick of unsalted butter (4 ounces or 125 g.) kept refrigerated
• 2 Large eggs
• Pinch of salt
• 1/2 teaspoon baking powder
• Grated rind of half a  lemon (or orange)
• 1 1/2 cups of apricot jam

METHOD:

1. In a bowl, measure the flour, salt, baking powder and sugar. Whisk to combine.
2. Place small dices  of the butter on top of the flour mixture.
3. Using 2 forks, cut through the butter in a swirling motion until the dices turn into very small particles and mix with the flour mixture. Add the grated lemon rind, mix it in.
4. Break the two eggs and mix them briefly in a small bowl. Add them to the flour and butter mixture.
5. With your hands, or a wooden spoon, vigorously combine the eggs and the flour and butter for one minute only.
6. Knead the mixture 5 to 10 seconds then form it into a firm lump of dough and wrap it in wax paper or foil.
7. Refrigerate the dough for one hour or longer.
8. Grease the baking pan either with butter and flour or with a baking spray like Baking Joy (which contains both flour and fat).
9. Remove the dough from the refrigerator, divide it into 2/3 for the bottom and 1/3 for the top strips.
10. Pat the dough onto the baking pan with your hands (you can place a sheet of plastic wrap on the dough and put your hands on top of the plastic or use disposable gloves), until it is evenly distributed.
11. Take the jam out of the bowl and spread it into the pan as evenly as possible.
12. Take the remaining dough and roll it with a rolling pin onto a sheet of parchment paper. Cut thin strips with a pizza cutter or a knife and place the strips onto the tart, crisscrossing it as evenly as possible.
13. Take a small egg (or 1/2 of a large egg), beat it with a fork in a small bowl and brush it delicately onto the strips. This will color the pie and give it an appetizing sheen.
14. Bake in a preheated 375F (180-200C) oven for 35 to 45 minutes or until golden and crispy.

NOTE:

• This recipe uses a rectangular baking pan of  13 in X 9 in (or 33 cm X 23 cm) and depth of 1 inch or 2 1/2 cm.
• The mushmushyyeh will yield at least 16 servings.
• Once baked, it can be kept at room temperature for 3 days and then refrigerated.