Cake Recipes Homemade Apricot tartlet - bush (rustic mouldless)

For 4 tarts 15 cm in diameter:

For the dough:
100 g T 80 flour
50 g T 65 flour
20 g sugar
1/4 tsp baking powder
60 ml of olive oil
50 ml of a mixture of water and orange blossom

For the filling:

4 tbsp citrus jam (or other fragrance)
2 tbsp fine semolina
4 tbsp bush bulges
4 tsp sugar
Fifteen small apricots

Add or orange blossom water to your taste. Or another aroma. The total liquid should be 50 ml.
Sheep, cow or goat is as we prefer

Preparing the dough (can also be done by hand or in a pastry processor):
Put the flours, sugar and baking powder in the bowl of a blender. Mix to mix. Add water/orange blossom mixture and olive oil. Mix until ball forms.
Wrap in film paper and store in the refrigerator for about 30 minutes.

Preheat the oven to 180oC.
Divide the dough into 4. Spread each piece in a circle of about. 17 cm in diameter. Arrange on a baking sheet lined with baking paper.
On each round, leaving a space of about. 1 cm on the edges, spread the jam, sprinkle with 1/2 spoonful of semolina, it will absorb the juice of the apricots, add small piles of bush and then divide the chopped apricots in quarters. Gently fold the edges over the filling, pressing a little. Be careful not to split the dough by folding it.
Sprinkle with sugar.
Bake for about 25 minutes.

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