Gobeletti: traditional recipe
Ligurian gobeletti (also called cubeletti) are apricot jam-filled pastries typical of the Genoa and Savona area. Very easy to make, these deliciously tempting treats are perfect for any occasion.
To prepare the gobeletti, start with the shortbread. Put the flour, baking powder, sugar, Pure Olive Oil and lightly beaten eggs in a bowl. Knead the dough until the shortbread is uniform and firm.
Turn the conventional oven to 350°F and start assembling the gobeletti.
Roll out two-thirds of the pastry on a lightly floured surface. Cut out circles using a pastry cutter or glass and carefully transfer them to lightly greased molds (if you do not have molds in the shape of typical Ligurian gobeletti, you can use small muffin or tart molds). Gently press the pastry so it adheres to the mold and fill each one with a teaspoon of Organic Fruit Spread Apricot.
Roll out the remaining shortcrust pastry and cut out circles of a smaller diameter. Lay these on top of the tarts and gently press down around the edges to seal the gobeletti.
Bake the Ligurian gobeletti in a hot oven for about 15 to 20 minutes until the surface is slightly golden.
Remove from the oven, leave to cool, and sprinkle the icing sugar over the gobeletti.