2 soup spoons of vegetable butter
½ cup of sugar
1 tea spoon of baking powder
3 cups of flour
In a mixer, mix the sugar and the butter together well, add slowly-slowly the eggs.
Follow this by adding the vanilla, and finally the flour, which should have the baking powder already mixed into it. The dough should be soft.
Put the covered dough into the fridge for approximately 30 minutes then spread it out onto a thin fillo pastry for the shape that you desire for your tarts.
Cook in a preheated oven at 170°c.
Leave the bake dough to cool and fill with the cream of the patisserie or fresh cream, or a mixture of the two.
Add in the end the fruit (apricot and cherries, or other fruits you desire)
If you wish, you may glaze some of the fruit by covering it with sugar and melting the sugar with a flame thrower.
If you want it to be more presentable, dilute some marmalade and brush the fruits.
Use a little crushed pistachio on the top.
Accompany the tarts with a salsa of wild cherries or apricots.