Dried Fruit Tart with Star Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Ingredients
for
1
- For the filling
- 1.333 cups Apple juice
- ½ cup Golden raisins
- ⅔ cup dried Apricot (roughly chopped)
- ⅔ cup Dried Plum (roughly chopped)
- ½ cup dried Figs (roughly chopped)
- For the cake mixture
- ⅔ cup cold butter
- 2 cups flour
- 0.333 cup honey
- 3 Tbsps lemon juice
- flour (for working)
- dried pulse (for blind baking)
- Plus
- 1 ½ cups ground Hazelnuts
- 0.333 cup honey
- 2 Tbsps lemon juice
- ½ tsp grated lemon zest
- 1 tsp cinnamon
- ½ tsp Cardamom
- 1 egg yolk
- 1 Tbsp milk
- powdered sugar
Preparation steps
1.
To make the filling, heat the apple juice and add the sultanas, apricots, plums and figs. Remove from the heat and leave to steep for at least 2 hours.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
To make the cake mixture, crumble together the butter and the flour. Add the honey, a pinch of salt and nutmeg and the lemon juice and knead into a firm dough. If necessary work in a few tbsp water.
4.
Roll out 2/3 of the dough on a floured work surface and place in a cake tin. Press firmly around the edges. Leave to cool and roll out the remaining dough and cut out shapes (e. g. stars) from it. Leave to cool as well.
5.
Cover the dough in the tin with baking paper and place the pulses on top. Bake for 10 minutes until golden brown.
6.
Add the nuts, honey, lemon juice and zest, a pinch of salt and ground cloves, the cinnamon and cardamon to the fruit mixture.
7.
Remove the baking paper and the pules from the cake base and pour the filling inside. Beat together the egg yolk and the milk and brush onto the stars. Place the stars on top of the mixture and bake in the middle of the oven for approx. 50 minutes. Leave to cool, then remove from the tin and serve sprinkled with icing sugar.
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