Tartlets on a crispy cocoa base with fruit filling are a great idea for a hand cookie.
From this recipe we can prepare one large tart, also with a rolled edge, but smaller tartlets are definitely easier to serve. Additionally, the fruit filling is secured in each serving by folded edges.
We got 10 tartlets from the given proportions.
100 g butter
100 g sugar
250 g flour
25 g cocoa
400 g apricots
100 g of blueberries
20 g sugar
15 g potato starch
powdered sugar for dusting
Mix the butter with sugar, add the eggs, flour and cocoa, knead it. Wrap the dough in cling film and put it in the fridge for about 30 minutes.
Wash the apricots, dry them, stone them and cut them into smaller pieces. In a bowl, mix the sliced apricots, blueberries, sugar and potato starch.
The cooled dough is rolled out and has a thickness of 3 mm. Using a large cup or bowl with a diameter of 12 cm, we cut out circles. Put the filling in the middle of each circle and fold the edges of the dough inwards. Put it on a baking tray lined with baking paper.
Bake the tartlets for about 40 minutes in an oven preheated to 200 ° C. When cooled down, sprinkle with powdered sugar.
Enjoy your meal!