Prepare 1.5 kg of shortcrust pastry. While the dough is still resting in the fridge, let's prepare the filling. Blende the dried fruit together with a tablespoon of sugar until you have got a flour.
Then add 80 g of melted butter on a low heat in this meal you have previously placed in a bowl, add a tablespoon of flour, an egg, chopped prunes, grated rind of two oranges, the juice of a orange juice and icing sugar. Mix everything with a wooden spoon and put the mixture aside.
Roll out the pastry on a floured surface and you get a layer of about 4 mm thick. With a part of this coat the molds in the shape of a flower (or any other form you like) already buttered and floured. Fill them with the stuffing and close them with the remaining sheet of pastry. Brush the surface of the tartlet with beaten egg yolk of an egg and bake them in the oven at 200° C for 25-30 minutes.
Serve them warm (they're also good at room temperature), with whipped cream and a glass of dessert wine, perfect (in our opinion) the Passito di Pantelleria.

Tartlet with dried fruit orange flavored is a very simple dessert. It fits breakfast or a snack but I often like to serve at the end of a "challenging" dinners for the stomach. Its simplicity of flavors and fragrance of the pastry are perfect to accompany the end of a meal with a good glass of sweet wine. With its scents, it stimulates digestion leaving in our memory the flavors of the grapes and dried fruits.

Each tartlet provides about 400 calories ... not a few but we couls make a small exception,and if we taste at the end of a meal are a good idea to end it! The good thing is that thanks to the presence of dried fruit tartlet provides us with a more than 20% of the RDA of retinol and vitamin E. They are a great alternative for breakfast in the morning!