Apricot Jam tartlets (Mabroucheh)

January 19, 2012  • 

In the summer, when apricots are in season, most everybody in the villages makes apricot jam (partially cooked in the sun). The apricot season is very short and the apricots are extremely fragrant during that time. A tart is made with the apricot jam called mabroucheh in which the top layer of dough is grated onto the jam. Feel free to use that technique, but I would recommend freezing the dough for 15 minutes prior to get it hard enough to grate on a box grater (big holes).

INGREDIENTS:

  • 2 cups of flour
  • dash of salt
  • 1 tsp of baking powder
  • 1 tbsp of dry milk powder (optional)
  • 1 egg
  • 3 tbsp of sugar
  • rind of a lemon (2 tsp)
  • 2 or 3 tbsp of whipping cream or sour cream or labneh or whole milk
  • 1/2 cup of butter cut into small dice (4 ounces or 125 g.)
  • 1 cup of apricot jam or more as needed
METHOD:
  1. Place the flour, salt and baking powder in the bowl of a food processor. Mix for a few seconds to combine and aerate the mixture; add the cut-up butter and mix a few more seconds until the dough looks sandy. Add the egg and cream and lemon rind and mix till the dough becomes compact and leaves the sides of the bowl. Transfer to a large piece of plastic wrap or wax paper and refrigerate for one hour or longer.
  2. Grease and flour tartlet pans; take one tablespoon of dough at a time and flatten with the palm of your hands, pressing it onto the tartlet pan to fit the bottom and the sides. Keep one third of the dough to use as bands on top of the jam. Prick the dough with a fork and refrigerate for 30 minutes or longer; spoon some jam onto the tartlets. Roll out the remaining dough and cut into long shreds, cutting the shreds to fit the tartlets sideways. Pat them onto the tartlets. 
  3. Bake in a preheated 350F oven for 15 minutes or until the tartlets are golden and crispy. Cool and serve.

Comments

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  1. Edgard says:

    Lovely recipe thank you for sharing it. I haven’t had Mabrousheh in a very long time that I even forgot it existed until I saw this. My aunt used to make it all the time and send us some. Home-made apricot jam is my fav!

  2. Rosa says:

    Wonderful! Those tartlets look divine.

    Cheers,

    Rosa

  3. Nuts about food says:

    You can just tell from the color of the jam that those apricots are delicious and sweet- These look like mini Italian crostate.

  4. meriem says:

    Tes tartelettes sont excellentes. J’aime cette pâte à tarte..j’ai bien envie de les faire!. A bientôt Joumana.

  5. Belinda @zomppa says:

    Those are so delightful! Fresh apricot jam – can’t beat that.

  6. Alaiyo Kiasi says:

    I love fruit-filled pastries–they are my favorite. These apricot tarts look lovely and the recipe seems easy enough for me. 🙂

  7. Priya says:

    Wat a prefect looking jam tarts, looks absolutely stunning and incredible..

  8. culinaireamoula says:

    Elles sont magnifiques tes tartelettes !! mmm et elles doivent être délicieuses!! bonne fin de journée.

  9. Claudia says:

    They are so sweet – reminding me of a crostada with jam. Liking the idea of incorporating sour cream in the dough.. .

  10. T.W. Barritt says:

    These look lovely – I always like the taste of jam and a buttery pastry.

  11. Cherine says:

    Mom used to always do those tarts. I love them. I just knew they’re called mabroucheh 😉

  12. kouky says:

    hummm!! ça doit étre délicieux! merci Joumana pour ce vrai soleil en gourmandise!!

  13. Kathy says:

    Your tartlets are simply beautiful! And so delicious looking! Love the buttery flakey crust…would love to try these.

  14. Susan says:

    I’m sure they’re delicious but they are also beautiful! I’ve never seen tartlet pans of that shape before – very pretty.

  15. domi says:

    Bonsoir Joumana, de délicieuses tartelettes au couleurs du soleil….

  16. bergamot says:

    These look delicious. Love apricots so will try this. Also like the idea that for 2 cups of flour you used just 1/2 cup of butter for the pastry.

  17. Banana Wonder says:

    love the idea of jam cookies… need to make this happen!

  18. Joan Nova says:

    That’s just the kind of pastry that I would say “yes, please”.

  19. Oui, Chef says:

    Oohhh…these look like a lovely twist on a Sacher Torte (or is it the other way around?). Loving the beautiful serving pieces you showcase in your photos, they are all stunning.

  20. Diane says:

    Mmmmm I am going to try this with my quince jam that I made. They look delicious. Diane

  21. Alicia (Foodycat) says:

    You’ve just reminded me how much I love apricot jam! These tarts look so delicious Joumana!

  22. Kulsum says:

    I can only imagine how fresh and sweet apricots must be in season there! I love the recipe

  23. Katie@Cozydelicious says:

    This tart looks wonderful! I adore jam tarts – they can be wonderful any time of year! Yum!

  24. tinytearoom says:

    I love pastry deeply. especially with jam. this looks so beautiful with the homemade apricot jam. I love the lattice top.

  25. Elena says:

    magic and cute tartalettes!
    Joumana, how it’s possble to make apricot jam on sun?

  26. Elena says:

    Many thanks, Joumana! I am not sure that i can found here good apricots. Can i use for such jam good prunes?

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