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INGREDIENTS:

500 gr dried apricots, soaked overnight

100 gr granulated sugar

250 gr shortcrust dough

25 gr icing sugar

1 tsp ground cinnamon


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STEPS:

Cook the apricots until they are soft enough to pass through a sieve; or mash them well.

Add granulated sugar to the pulp and cook again until very thick.

Allow to cool.

Roll out half the dough and place it on a baking sheet.

Spread the fruit mixture on this and cover with the rest of the dough.

Press the edge together.

Sprinkle with a mixture of the sugar and cinnamon.

Mark into small squares before baking, and prick each square with a fork.

Bake in a preheated 220° oven for 20 minutes, cool and cut as marked.

 

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