Gobeletti

Name: Gobeletti
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Ligure
Ingredients: 300 g Plain flour; 150 g Unsalted butter; 100 g caster sugar; 2 large Egg yolks; 1 large whole egg; 1 tsp lemon zest; 1 g Fine sea salt; 200 g quince jam; 15 g icing sugar

Crisp Ligurian shortcrust tartlets sealed with pastry lids and filled with rich fruit jam, finished with a fine dusting of icing sugar.

🇮🇹Italy· Liguria

Prep: 35 min
Cook: 20 min
Total: 55 min
Servings: 6
Difficulty: Medium
Calories: 320 kcal

Ingredients

0 of 9 gathered

Servings

300 g Plain flour — sifted
150 g Unsalted butter — chilled and cubed
100 g caster sugar — fine
2 large Egg yolks — free-range
1 large whole egg — free-range
1 tsp lemon zest — finely grated from unwaxed lemon
1 g Fine sea salt — pinch
200 g quince jam — or thick apricot jam
15 g icing sugar — for dusting

Equipment

•12 fluted mini tartlet moulds
•Rolling pin
•Round pastry cutters
•Baking tray
•Fine sieve

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 14 g
carbs: 45 g
fibre: 1 g
protein: 5 g
calories: 320 kcal

Instructions

1
Rub the chilled butter into the flour and salt until the mixture looks like fine breadcrumbs.
2
Stir the caster sugar and finely grated lemon zest through the crumb mixture.
3
Add the egg yolks and whole egg to the bowl.
4
Knead quickly until a smooth, cohesive pastry dough forms.
5
Wrap the dough tightly and rest it in the fridge for thirty minutes.
6
Preheat your oven to 180°C and lightly grease twelve small fluted tartlet tins.
7
Roll two-thirds of the chilled dough on a lightly floured board to three millimetres thick.
8
Cut rounds with a fluted cutter and press them gently into the prepared tins.
9
Spoon one heaped teaspoon of quince or apricot jam into each pastry base.
10
Roll the remaining dough, cut smaller lids, and press gently over the jam to seal the edges.
11
Bake for twenty minutes until the pastry turns pale golden and crisp at the edges.
12
Cool completely before turning out and dusting generously with icing sugar.

Chef's tips

Work quickly when handling the pastry so the butter remains cold, ensuring a tender and flaky crumb. Avoid overfilling the pastry cups, as boiling jam can break the top seals during baking.