Traditional Dry Fruits Tarts

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Traditional Dry Fruits Tarts
Makes 24-30 small ones.
Pastry: 2 cups all-purpose flour, 1 teaspoon of baking powder, 1/4 cup powdered sugar, 3/4 cup of butter, cut into small dice, 1 egg yolk, iced water (water with ice cubes)
Filling: 1 pound (approximately 500gr) prunes, 1/2 cup dark raisins, 2 tablespoons brandy (or red wine), 1/4 cup of any fruit juice.
In a processor, place the flours and sugar and pulse briefly to aerate.Sprinkle the diced cubes of butter over and pulse again until the mixture resembles breadcrumbs.
Add the egg yolk and pulse again until just mixed through, then adding iced water 1 tablespoon at a time, continue to pulse until the dough just begins to come together. This mix needed 4 tablespoons of water.

Place the dough onto a board and basically just mould the dough until it comes together. There's no need to knead! Roll into a ball and cut into half - slightly flatten each half into a disc, wrap in plastic and place in the refrigirator to rest for at least an hour or until the dough has hardened enough to roll.
Each half of the dough will make 12 cases and their decorative star topping. Cut out the stars when you've finished cutting out the cases.
Make a filling, mix prunes, raising, and juice and warm up on a stove. Don't boil and cook slowly, stirring constantly until smooth and thick Remove from heat and add brandy. Place the warm mix into food processor and pulse until it smooth.
Press each round into each tin of small 12-cups muffin tin and add 1 teaspoon of filling. Cover with a star. Preheat the oven to 350F. Bake 25-30 minutes until the pastry has a light brown color. Ready tarts dust with powdered sugar.