Nutty dried fruit tart

This nutty dried fruit tart is easy to make, with nearly no added sugar. This is something you can prepare any time, as dried fruits you can have in the fridge all over the year.

If you do not have your favourite tart pastry recipe here is mine:

300gr of flour

200gr of butter

100gr of sugar (or replace it with 4 dry dates)

1 egg

1tbs of yogurt or white wine

Vanilla extract

Collect all together with one hand and knead lightly for few seconds to give a smooth, firm dough. Put the dough into plastic bag or wrap in the cling film. Refrigerate for 15min, or up to 2 days. You can put in the freezer and keep it up to 6 months. Roll the dough with the rolling pin using two sheets of baking paper (to avoid flour all over the kitchen). Transfer it to the tart dish.

This recipe require to bake tart case “blind”- without a filling. Put one of those sheets you just used to roll the pastry on top of it. Fill it with uncooked dried beans (I use the same ones for years).  Bake it for 15 minutes on 200°C, then remove the beans and paper and bake for extra 10 minutes.

For the filling you need:

500gr of dried fruits (this time I put 300gr of prunes and 200gr of apricots), roughly cut

Put the fruits in a saucepan with 800ml water and bring to the boil. Reduce heat and simmer for 15 minutes.  Add cinnamon and grated lemon/orange rind if you like. Blend 1 sachet of custard powder (or 45ml of corn flour) with 200ml of cold water. Stir into the simmering fruit mixture. Cook, stirring for two minutes and spoon the filling into the pastry. If you prefer you can add few drops of essential oil of your choice (lemon, orange, clove …)

To make it nutty sprinkle your nutty dried fruit tart with toasted grounded hazelnuts (or any other kind for nuts you like).

Serve with fresh cream, or vanilla ice cream. Enjoy 🙂