A traditional Italian dessert made with a sweet shortcrust pastry filled with apricot jam. The dough is prepared with flour, butter, sugar, and egg, then shaped into molds and filled with jam before baking.
1: Put the butter at room temperature in a bowl with the sugar and mix with a spoon to combine.
2: Add the egg and allow it to be absorbed by the butter and sugar.
3: Gradually add all the flour and knead by hand until a smooth and homogeneous dough is obtained.
4: Roll out the dough between two sheets of parchment paper to prevent sticking.
5: Take the molds for the gobeletti and grease them well.
6: Place the shortcrust pastry on the molds and cut it to fit, pressing it to adhere to the molds.
7: Prick the base of the pastry with a fork.
8: Place a generous tablespoon of apricot jam inside each mold.
9: Roll out the excess dough and place it over the gobeletti to close them, cutting away the excess pastry.
10: Bake the gobeletti genovesi in a preheated ventilated oven at 180° for about 20-25 minutes until fully cooked.
11: Remove the gobeletti from the oven and let them cool completely before removing them from the molds.
