Apricot Pastries

If you're using conventional top/bottom heat only, set the oven to 190°C.

The smaller the dice, the more evenly they distribute through the batter and the pastries stay more shape-stable.

Beat vigorously for 2–3 minutes; this makes the pastries finer and lighter.

Sifting once or mixing well helps prevent pockets of baking powder.

Don't mix for too long, otherwise the pastries can become rather tough.

If the apricots are very juicy, blot them briefly on kitchen paper first.

A slightly moistened spoon or an ice-cream scoop makes portioning easier.

Keep an eye on them from minute 15: the pastries are done when they are lightly browned and spring back elastically when pressed.

Only dust when cooled, so the sugar doesn't melt.