Mix soft warm butter and sugar.

Add the egg and flour and knead homogeneous elastic dough. Put into the fridge for 30 – 60 min.

Fillings I had two. For the first one. Slice the Apple and sprinkle with lemon juice.

To cut to the melon, the cantaloupe...

...and seedless grapes halves

The second filling was a little more complicated. At first I was zakoremendavala segments of two small tangerines, peeled from the bones. We are called Thai tangerine, and transparent skins on the cloves don't taste bitter when heat treated. Moroccan tangerine, if you will likewise be processed, can taste bitter. Just in case they are better off. Pour water about a Cup and a quarter Cup of brown sugar, cook over low heat until the liquid is evaporated. And the slices will turn a dark brown. As soon as remove them from the heat, it is necessary to involve the rest of the fruit to slices does not harden. Otherwise they can become candy canes.

Here they are I have with pears. Pears cook as well, only the sugar in half.

I also sliced banana with pittahara and got there (I didn't)

Pitahaya, or dragon fruit, I used mostly to provide color. It is in the finished product fall apart in the oven and gives the "effect berries". Instead, you can safely use any red berries. We have not, unfortunately, even in frozen form. And I really wanted to recreate what I ate in Russia.

Take out of the refrigerator the dough. Roll out circles the size of the molds, taking into account the height of the walls (can be uniformly distributed by hand). Molds do not need to grease the dough with oil. Put the stuffing. Roll out the circles smaller...

...to cover the filling, tuck in the edges and press them with a fork. To pierce with a fork in several places. Put into the refrigerator for another 20 min.

Bake at 190 deg. 30-35 min.

Bon appetit! From a given amount of the specified ingredients obtained four or five baskets with my molds (they're bigger than the little cupcake twice). For a large pie, I took another norm of the ingredients for the dough.