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Jam-filled Tarts

Gobelletti are cookies made from pasta frolla and are a specialty of Rapallo. You find them in Genoa in all of the pastry shops. At one time they were made in the shape of small rolls but their appearance has changed over time. They are a must for the feast of Sant’Agata on February 5th.


4 1/4 cups King Arthur all purpose flour

1 1/4 cups butter (2 1/2 sticks)

Scant cup sugar

1 large egg yolk, slightly beaten with a fork

2 tablespoons milk

1/4 cup Marsala wine

1 cup apricot jam or orange marmalade

Confectioner's sugar



Preheat the oven to 350°F.

In a bowl work the flour and butter together until blended; add the sugar, yolk, milk and Marsala to form a not too soft dough. Form into a disk.

Cut dough in half and roll each half  out on a floured surface until about 1/8th inch thick. Use a 3 inch round cutter to cut circles. Press the circles into small (2 inch wide but shallow) tart pans that have been lightly buttered.

Place a tablespoon of jam in the center of the tart and cover with another circle. Press edges to seal.

Bake for about 15 minutes or until light golden brown.

Cool on racks; remove from tart shell and dust with confectioner's sugar.

Note: To do this without tart pans: place the jam in the center of the rounds; top with another round and seal edges with a fork; place on parchment lined baking sheets, spacing them 1-inch apart.

This recipe is featured on show 2326 - Cooking of Liguria.


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