There Dried fruit tart it's a sweet autumn exquisite, made with a shortcrust pastry shell soft and crumbly that welcomes a rich, creamy filling to crunchy strokes of walnuts, hazelnuts And chopped almonds, marmalade, raisins and a handful of crumbled cookies ! A mix of contrasts watering!
It is also a very simple preparation: the super proven base it is done in a few minutes and while rest in the fridge; you can realize the stuffing mixing everything together! For the realization, you can choose the dried fruit of your choice : not only walnuts, almonds, hazelnuts, but also cashew nuts, pistachios, nuts pecan, a ready mix; recycling all dried fruit you have in your pantry! Once filled, you can decorate your dried fruit tart, with biscuits as in this case or with the classic strips
To you the choice! the result does not change in terms of cooking time in the oven! And its intoxicating scent there will conquer already out of the oven!
Just like Pecan pie, it is perfect cold, even the day after, when all the flavors are settled. not just how dessert at the end of the meal to be enjoyed with a good liqueur or hot chocolate! but also for snacks delicious, holiday breakfasts, from prepare or give at Christmas! you save a lot of time!
Walnut cake (soft and simple with caramelized topping, ready in minutes)
Dried Fruit Tart Recipe
|30 minutes + rest in the fridge||50 minutes||1h and 20 minutes|
Quantity for 1 1 mold diameter 18 cm and 4.5 cm high or 24 cm diameter and 2.5 cm high
For the shell and decorations:
For the dried fruit filling:
How to make dried fruit tart
First of all, prepare the base by following the SHORT PASTRY article and place in the fridge to cool for about 1 hour.
Then toast the dried fruit in the oven at 160 ° for 10 minutes
Finally, chop it finely with a knife and add it to a bowl together with the very fine crumbled biscuits, the rum, the jam and the previously softened raisins.
In a few seconds, you will get a grainy and sticky mixture:
Cover with cling film and leave in the fridge for 30 minutes.
Then divide the pastry into two parts, a larger one for the shell and a smaller one for the decoration biscuits.
First of all roll out the small part, on a floured work surface to a thickness of 5 mm and cut the biscuits in the shape of stars, or the shape of your choice or even classic strips:
as you make them, place them on a baking tray and refrigerate.
Then grease and flour a mold about 2.5 cm high
If you do not have an opening pan, to better unmold the cake, cut a couple of 8 cm thick strips of baking paper and place them crosswise on the floured base.
Finally roll out the other piece of shortcrust pastry to a thickness of 5 mm, cover the mold, cut off the excess edges and prick the base with a fork:
Decorate the dried fruit tart
stuffed with dried fruit filling and decorate with biscuits starting from the edge without putting them together!
Finally, brush the surface of the biscuits with a drop of cold water and sprinkle with sugar:
Place the tart in the fridge for at least 20 minutes.
Finally bake in a static oven at 180 ° for the first 20 minutes, then lower to 170 ° and continue cooking for another 30 minutes;
taking care to make a passage in the lower part in contact with the bottom and to cover the surface of the edges with an aluminum foil if the surface becomes too colored!
Finally, remove from the oven and let it cool for at least 12 hours in the pan.
Then sprinkle with a little icing sugar!
Yours is ready Dried fruit tart
You can store at room temperature for 10 days.