Cook date jam. Boil water, add sugar and finely chopped and stoned dates. Cook over low heat 45 minutes, stirring occasionally. Jam cool. Roll the dough on a floured table, divided into six squares. In muffin tins put the dough, the edges nicely to take or cut with scissors.

Inside each of the baskets to put 2 tablespoons Fig jam, for jam to put slices of mango and a few cherries. Grease the pastry with the beaten egg.

In another embodiment, I have made baskets with orange slices and a few blackberries.

Preheat the oven to 230 degrees and bake the tarts for about 15-20 minutes.

Sprinkle with powdered sugar when cooled.