Ingredients for the base 

300 g Blend of natural flours for Mulino Marello tarts and biscuits

100 g cold butter cut into pieces

85 g ice water

15 g honey

25 g icing sugar

20 g rice oil (or various seeds to your liking) 

Ingredients for the filling

2 tablespoons apricot jam

6/8 medium apricots, pitted and cut into medium thick slices

Before baking

Mix of an egg yolk and a spoonful of milk

Brown sugar to taste 

Procedure 

Place the sifted flour mixture into the bowl of the mixer together with the very cold butter.

Add the ice water, honey, sugar and rice oil. Create a homogeneous mixture.

Turn out onto a work surface and quickly form a loaf, cover it with cling film and let it rest in the fridge for at least an hour. 

Once rested, roll out the dough on a sheet of baking paper, creating a round pastry sheet with a diameter of approximately 24 cm. Brush the surface with jam and arrange the apricot slices in a radial pattern, leaving out four centimeters along the edge.

Fold the edges over themselves and brush them with the egg yolk and milk mix.

Sprinkle the edge with brown sugar to taste.

Preheat the oven to 180 degrees in static mode (place the biscuits in the refrigerator until the oven has reached the temperature)

Cook at 180 degrees for about 45 minutes.

Remove from the oven and let cool completely before serving.