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).
- 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
- 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.
- 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.
- Bake in a preheated 350F oven for 15 minutes or until the tartlets are golden and crispy. Cool and serve.
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