Tag: steps

the simple and delicious recipe in a few steps! – Gordon Ramsay’s version

Dried fruit tart


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!

Dried fruit tart

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!

Discover also:

Walnut cake (soft and simple with caramelized topping, ready in minutes)

Dried Fruit Tart Recipe

PREPARATION TIMES

Preparation Cooking Total
30 minutes + rest in the fridge 50 minutes 1h and 20 minutes

Ingrediants

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:

  • 330 grams of flour '00 + 1 teaspoon for the pastry board
  • 165 gr of soft butter (or 75 gr of seed oil)
  • 1 medium whole egg
  • 2 small egg yolks
  • 130 grams of granulated sugar
  • grated zest 1 lemon
  • grated peel 1 orange
  • 1 pinch of salt
  • 1 teaspoon of baking powder

For the dried fruit filling:

  • 100 gr of walnuts (or a mix of walnuts and hazelnuts)
  • 100 gr of peeled almonds (or cashews, pistachios)
  • 200 gr of Apricot jam
  • 60 gr of dry biscuits (Digestive or whatever you have at home)
  • 50 gr of raisins (or cut dates, dried figs)
  • 1 tablespoon of rum (or orange juice or liqueur you prefer)

To decorate:

  • sugar
  • 1 tablespoon of powdered sugar

Method

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:

stuffing for dried fruit tart

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:

carve dried fruit tart cookies

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:

how to make dried fruit tart

Decorate the dried fruit tart

stuffed with dried fruit filling and decorate with biscuits starting from the edge without putting them together!

decorate the dried fruit tart

Finally, brush the surface of the biscuits with a drop of cold water and sprinkle with sugar:

Ready to cook dried fruit tart

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

Dried fruit tart

You can store at room temperature for 10 days.

.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close