Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 24
Ingredients: 140g cold butter, cubed; 225g plain flour, sieved; 2 eggs, lightly beaten; 60g golden caster sugar; 250g apricot jam

Details werden geladen...

https://www.irishexaminer.com/food-columnists/arid-41860851.html

Michelle Darmody: How to bake mini apricot tarts

If you handle your butter too much while making pastry, it will melt into an oil, and the pastry will never be crisp

Rezept

Baking

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 35 MinutenKochzeit ca. 15 Minuten

Zutaten:

140g cold butter, cubed
225g plain flour, sieved
2 eggs, lightly beaten
60g golden caster sugar
250g apricot jam

Arbeitsschritte:

Add the cubed butter to the flour and rub it in until it looks like rough breadcrumbs.
Stir one egg into the sugar until it dissolves slightly.
Add this to the butter mixture until combined.
Wrap this in some baking parchment and place in the fridge to firm up.
Preheat your oven to 180ºC/gas mark 4.
Grease and flour two twelve-hole muffin tins. Set aside in a cool place.
Roll the pastry and cut 24 discs that will fit into the muffin cases. I use a 2-inch cutter.
Cut long, thin strips with the rest of the pastry.
Place the 24 discs into the two prepared bun tins.
Spoon the apricot jam into the centre of each disc.
Crisscross the thin strips across the top of the jam and flute it into the sides.
Brush the pastry with the second beaten egg.
Bake for about 15minutes until golden on top.
Once cool enough to handle, place onto a wire rack to cool completely.