– Make the short pastry
(see the recipe) adding the soda at the end of kneading. Roll the pastry out in ¼ inch (0.5 cm) plate, cut the round cakes with the diameter rather more than the baking cups’ one
– Put the cakes in the buttered crimped cups and, pressing slightly to the cup walls, apply a basket shape to them, even the upper edges. Put the baking cups on a sheet and bake within 12-15 minutes over 480-500oF (240-260oC). Cool
– Coat the gelatin with boiled cold water. Sieve the gelatin as soon as the grains are transparent, let water flow down
– Warm up the juice slightly, combine with the swollen gelatin, bring to boil and strain
– Put the fruit butter in the baskets, pattern with the fresh or canned fruits and berries. Coat with the slightly sticky jelly and let thicken in the refrigerator
