In the bowl of the combine, set the knife for chopping, place two types of flour, salt, baking powder , and cut the butter (cold) into pieces on top. Mix the mixture into a homogeneous crumb , it will take just 30 seconds. Add vanilla and regular sugar to the flour crumbs and mix the mixture for another 30 seconds. Without stopping the work of the combine, add an egg to the flour mixture, let the egg interfere for 20-30 seconds, if the dough remains in the form of crumbs, add cold water through the hole in the lid (on 1-oops spoon).
The dough should gather in a ball. Divide the dough into 12 parts. Molds-baskets (d 12*9 h 2.5 cm) grease the drain. butter, distribute a piece of dough inside the mold, remove the molds with the dough in the refrigerator.
Products for tangerine jelly:
Wash the lemon well, cut half of the lemon into thin plates, cut the zest from the second half, and squeeze out the juice. Cut one banana across into thin rings and put them in lemon juice. Peel the tangerines , divide them into slices, and place them in a small saucepan. Add two bananas to the tangerines ( cut them at random,~200 g)and lemon zest.
Cook the fruit for 10 minutes , cool slightly, put the boiled fruit in the bowl of the combine ( a knife for chopping), add sugar (200 g), chop into a homogeneous mass.
Transfer the cream to a bowl (if desired, wipe through a sieve), let the fruit puree cool well. Add the starch to the cooled puree and mix well. Fill the dough baskets with tangerine filling.
Pour the remaining sugar into a saucer, dip a lemon slice in the sugar, and place it on top of the tangerine filling. Do the same with banana rings.
Bake the tartlets at t 200*C, 30 minutes . Then switch the oven heat to the top grill and let the lemon slices brown for another 5 minutes . Ready- made tartlets cool slightly, remove from the molds, remove to a cool place until completely cooled.