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.