Apricot Handtertjies from South Africa

This recipe must be more than 100 years old and is traditionally South African. When I was a kid my grandmother made these when we came to visit as she knew how much we loved them. The pastry is simple yet light as a feather. These half moon tartlets just mealt in your mouth with a burst of slightly sour apricot jam [jelly] in the centre. You can use Strawberry or Raspberry jam [jelly] BUT it's best with Apricot! I hope you try this and share a little bit of sunshine from my country.