Tartlets "Lace"

Ingredients

• For the filling:
• 200 g of dried apricots
• 150 g raisins
• 0.5 cup sweet liqueur
• 1 st. l. starch
• For test:
• sifted flour - 2 cups
• butter - 75 g
• sugar - 1 cup plus more for sprinkling
• 3/4 cup ice water
• salt
• milk

Cooking

Step 1

1. Put the butter in the freezer for 10-15 minutes. Cut butter into small pieces. In a bowl, sift flour with a pinch of salt, add butter. With your hands, quickly grind the flour with butter to make large crumbs. Add sugar to the dough and mix quickly (sugar can be used less). Pour 0.5 cups of ice water into the dough and try to roll the dough into a ball. If necessary, add more water, 1 tbsp. l. Transfer the dough to a floured surface and knead quickly. Roll into a ball, wrap in cling film and refrigerate for 1 hour.

Step 2

2. Wash and dry dried apricots and raisins. Cut dried apricots in half. Put the dried fruits in a saucepan, pour in the liquor. Put on fire, bring to a boil, then reduce the heat. Dilute starch in a small amount of cold water and pour into dried fruits, mix and cook for 10 minutes. Remove from fire, cool.

Step 3

3. Divide the dough into 2 parts. Cover one of them with foil and set aside. Roll out the second part into a thin layer; cut circles to the size of baking molds. Put the mugs on a sheet of thick paper and refrigerate for 10 minutes. With a thin knife, draw a pattern on the circles of dough. Lubricate with milk, sprinkle with sugar and put back in the refrigerator.

Step 4

4. Roll out thinly the rest of the dough; cut out circles with a diameter of 2 cm larger than the diameter of the molds. Put them in molds and distribute them with your hands along the bottom and sides. Roll the rolling pin along the edge of the molds to remove excess dough. Place molds on a baking sheet.

Step 5

5. Preheat the oven to 200ºС. Fill molds with cooled filling. Grease the edges with milk, cover with circles of dough with a pattern and press the edges. Bake 20-25 minutes, until golden brown. Cool the tarts on a wire rack.