Fruit tartlets

19367 SMALL PIES with FRUIT INGREDIENTS for 6-8 PERSONS 30 g butter, 30 g of flour, 1 tablespoon of icing sugar.

For the dough: 250 g flour, 80 g of butter, 70 g sugar, 1 egg.

For the filling: 2 Golden Apples, 2 pears Kaiser, 50 g of dried apricots, 50 g sugar, 4 tablespoons dry white wine.

Grease and flour PROCESS stencils.

Prepare the dough.

Let the butter soften at room temperature.

Sift the flour on the work surface, arrange to get the Center fountain and the softened butter and divided into pieces, sugar and egg.

Knead quickly without working too the mixture; formed into a ball, wrap it in a sheet of plastic wrap and let it rest in the refrigerator less cold, for at least 30 minutes.

Prepare the filling.

Peel the apples and pears, cut them in half, deprive of cored and cut them into cubes.

Cut into cubes the apricots.

Put apples, apricots, in a pan, pour the wine, add the sugar, bring to a boil and gently simmer until the liquid is fully absorbed.

Let the mixture cool.

Roll out the dough with a rolling pin to a thickness of about 3 ml.

Cut just over half in many disks with a diameter of 12 cm and the remaining dough into discs with a diameter of 10 cm.

Prepared stencils lined with larger pasta disks, stamped the bottom with the prongs of the fork and stuff them with the prepared fruit mixture, add above the smaller dough disks.

Pizzicandole cupcakes tutt unopened? also stamped around the surface of the dough.

Place the molds in preheated oven at 180° c and bake the stuffed cakes for 15-20 minutes until they will have taken a light golden color.

Remove the ramekins from the oven and let cool before you place cupcakes.

Sprinkle with icing sugar and serve warm or cold.