1. Remove the butter from the refrigerator so that it warms up to room temperature. Sift flour, mix with a pinch of salt. Using a knife, chop the butter cut into small pieces with flour. 2. Put the yolks and sour cream in the refrigerator so that they become very cold. Add cold yolks and sour cream to a bowl with flour, knead the dough. 3. Quickly knead the dough. Cover it with cling film and let it rest for 30 minutes. to the cold. This dough can be prepared in advance - it is stored in the refrigerator for up to 3 days. Put the molds for baskets in the refrigerator for 2-3 hours . After that, they do not need to be lubricated with oil. Preheat the oven to 200°C. Put a small piece of dough into each mold, spread it with your hands over the entire surface. The thickness of the dough layer should be 2-3 mm. Put in the oven for 10 min. Remove from oven, cover with a towel and let cool. 4. Rinse dried apricots, pour cold water over them, bring to a boil and remove from heat. Using a blender, grind dried apricots to a puree. Whip the cream with a mixer into a thick foam. Combine half of the whipped cream with dried apricot puree and quickly mix with light movements. 5. Soak gelatin in 1 cup of cold water. When it swells, put it in a water bath, pour in orange juice and, stirring constantly, bring to a boil, but do not boil. 6. Peeled fresh or canned fruits, such as kiwi and apricots, cut into thin petals. Wash the berries and pat dry with paper towels. At the bottom of each basket put 2-3 tbsp. l. cream of whipped cream and dried apricots. Place kiwi, apricots and berries on top. Cover with a layer of jelly using a brush.