Shortcrust pastry baskets are a beautiful and delicious dessert. As a filling, you can use berries and fruits according to the season, cream, jam, etc.
How to make baskets
Sift 500 g flour and sprinkle with baking soda (1/2 teaspoon). Make a crater in the middle of the flour slide.
Transfer the butter (300 g) from the refrigerator to a warm place in advance so that it softens. Mash the butter with a fork until it becomes soft and sticky, like mashed potatoes. In a separate bowl, beat 4 yolks and 300 g of sugar, add vanillin, 1/2 teaspoon of salt and mashed butter. Stir everything well into a homogeneous mass and transfer to a depression in flour. Knead the dough, roll it into a log, sprinkle with flour and leave for 40 minutes.
Then cut the dough into pieces, roll them out to a thickness of about 5 mm and cut out circles with a diameter of 9 cm. Place the circles of the dough in the molds and press firmly to fill the bottom and the indentations in the walls. Put the molds on a baking sheet and bake in the oven preheated to 240-250 degrees. Take out the finished baskets and cool.
Apple filling
One basket will require 1 apple, a teaspoon with a slide of sugar. Wash half of the apples, peel, core and cut into slices. Place the chopped apples in a small saucepan, add sugar, a little citric acid and simmer over low heat until tender. If the apples do not boil well, add a little water. Cook the rest of the apples whole.
Arrange the applesauce in the baskets, top with half the slices cut from whole apples and the apricot jam.
Whipped cream filling
For whipping, cream with a fat content of at least 30% is suitable. First, they need to be well cooled, but not frozen. Whisk no more than 250 g of cream at a time, otherwise it may split into butter and whey. Whisk the cream until frothy and gradually add 30 g of caster sugar while whisking. When the cream stops spreading and retains its shape, place it in the baskets.
