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

1 egg

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!

also check

Phyllo dough baskets with blueberries and purple mascarpone and ricotta cream, a quick and delicious dessert


Rustic little tartlets with apples and rum salted caramel


Sweet Silesian dumplings with fruit, yoghurt and almonds


Crispy tartlets with almond cream and gooseberry



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