| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Desserts, Fruits/nuts |
12 |
Servings |
INGREDIENTS
|
|
Short pastry rolled out to about 1/8-in thickness |
| 12 |
tb |
Granulated sugar |
| 2 |
tb |
Granulated sugar to sprinkle on rolled pastry |
|
|
Apricot jam; warmed |
|
|
Fresh fruit such as Golden Delicious apples, Pears and so forth |
|
|
Butter |
| 1/2 |
|
Lemon, juice only |
INSTRUCTIONS
PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches
across using a cookie or biscuit cutter. Gather into a ball the dough
remaining from the cutouts, roll again and cut additional circles. Sprinkle
with about 2 tablespoons of sugar, stack with waxed paper between and
refrigerate, or better, freeze.
Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon
juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a
disk of dough, turn the edges up as though making a small pizza. Spread a
little apricot jam over the pastry. Put a few slices of overlapping fruit
on, paint with more apricot jam, sprinkle with a tablespoon of sugar and
dot with butter. Bake for 15 minutes. The pastry edges should be golden
brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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