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.
- 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
- In a bowl, measure the flour, salt, baking powder and sugar. Whisk to combine.
- Place small dices of the butter on top of the flour mixture.
- 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.
- Break the two eggs and mix them briefly in a small bowl. Add them to the flour and butter mixture.
- With your hands, or a wooden spoon, vigorously combine the eggs and the flour and butter for one minute only.
- Knead the mixture 5 to 10 seconds then form it into a firm lump of dough and wrap it in wax paper or foil.
- Refrigerate the dough for one hour or longer.
- Grease the baking pan either with butter and flour or with a baking spray like Baking Joy (which contains both flour and fat).
- Remove the dough from the refrigerator, divide it into 2/3 for the bottom and 1/3 for the top strips.
- 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.
- Take the jam out of the bowl and spread it into the pan as evenly as possible.
- 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.
- 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.
- Bake in a preheated 375F (180-200C) oven for 35 to 45 minutes or until golden and crispy.
- 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.
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