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Pat dough out onto a heavily floured surface because the dough is very sticky. With floured hands, pat the dough out to a square (about 1/2 inch thickness) piece. Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut 12 even rolls. Place on a prepared 12″ by 12″ round tart pan or similar. Allow to rest a further 40 minutes.
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