Tartlets with rice puff pastry
250 g of Molino Rossetto rice flour
150 g of Molino Rossetto cake flour
150 g of sugar
150 g of butter
2 egg yolks
1 or 2 tablespoons of milk
Blend flours with sugar and a pinch of salt; make a well and add cutted soft butter. Knead all the ingredients as making a shortcrust pastry, add an egg and 2 egg yolks; knead until the dough will be smooth. Add 1 or 2 tablespoons of milk and make a ball.
Cover the dough with clingfilm and let it rest in the fridge for an hour at least. On a pastry board dusted with rice flour, roll up the dough (0,5 cm of thickness) and cut with a cookie cutter. You can make also some little balls which you press. Decorate the tartlets with apricot jam, making some holes in the centre.
Heat the fan-assisted oven to 170°C, lay down the tartlets on a baking tray lined with baking paper; bake for 20-25 minutes.
Wait on the tartlets sprinkled with icing sugar.