Yield: 12 servings
|\N \N||Short pastry rolled out to about 1/8-in thickness|
|12 tablespoons||Granulated sugar|
|2 tablespoons||Granulated sugar to sprinkle on rolled pastry|
|\N \N||Apricot jam; warmed|
|\N \N||Fresh fruit such as Golden Delicious apples, Pears and so forth|
|½ \N||Lemon, juice only|
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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK