3⁄4lb (375 g) firm but ripe apricots, pitted and cut into slices
1⁄2inch (12 mm) thick
1⁄4cup (2 oz/60 g) plus 2 tsp sugar
1 Tbsp cornstarch (cornflour)
1 Tbsp unsalted butter
1 tsp eachfresh lemon juice
and grated lemon zest
1⁄4tsp ground cinnamon
Pinch of salt
Pastry Dough, chilled and rolled out until 1⁄8inch (3 mm) thick
1 large egg beaten with 1 Tbsp whole milk
Combine the apricots, 1⁄4cup sugar, the cornstarch, butter, lemon juice and zest, cinnamon, and salt in a saucepan.
Cook over medium heat, stirring often, until the apricots break down slightly, 25–30 minutes.
Let cool.
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment (baking) paper.
Cut the dough into eight 5-inch (13-cm) rounds.
Fill each round with a spoonful of the apricot mixture.
Fold the dough and press the edges with a fork to seal.
Brush with the egg-milk mixture, sprinkle with the 2 tsp sugar, and prick the tops with a fork.
Place on the prepared baking sheet.
Bake until lightly browned, 25–30 minutes.
Let cool and serve right away.
Bron: Farm Market Cooking