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 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.
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