Jewelled fruit tart
- December 2018
- Serves 12
- Hands-on time 30 min, oven time 50-55 min, plus steeping and chilling
Exotic fruit, nuts and spices come together to provide the filling for this sweet, perfumed dessert tart. Serve with clotted cream or ice cream.
- 16.2g (7.5g saturated)
- 46.9g (26.9g sugars)
For the pastry
- 300g plain flour, plus extra to dust
- 150g unsalted butter
- 1½ tbsp caster sugar
- 3 medium free-range egg yolks (see tips)
- 4-5 tbsp ice-cold water
- Demerara sugar for sprinkling
For the filling
- 1 tea bag (black tea or earl grey)
- 150g dried apricots, chopped
- 100g dried figs, chopped
- 170g pack dried berries and cherries
- 2 tbsp pomegranate molasses
- Finely grated zest 1 orange
- Large pinch saffron
- 2 tbsp runny honey
- 2 tbsp demerara sugar
- 100g shelled unsalted pistachios
- Double cream, clotted cream or ice cream to serve
You’ll also need
- 23cm shallow loose-bottomed tart tin
- Ceramic baking beans or uncooked rice
- For the pastry, whizz the flour, butter, caster sugar and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the yolks and 4 tbsp ice-cold water, then pulse until the pastry comes together into a ball; add a little extra water if needed. (If you don’t have a food processor, rub together the flour and butter with your fingers in a bowl, then stir in the egg yolks and water with a wooden spoon.) Tip out the pastry onto a piece of cling film, shape into a disc and wrap well. Chill for 30-40 minutes until firm.
- Meanwhile, make the filling. Put the teabag in a jug, pour over 250ml freshly boiled water and stir to infuse. Squeeze out the teabag and discard it, then pour the tea into a large bowl . Add the remaining filling ingredients, except the pistachios and cream. Mix well and set aside to steep for 1 hour.
- On a floured surface, roll out two thirds of the pastry to a 30cm circle (wrap the remainder and set aside for the lattice). Carefully roll the pastry around the flour-dusted rolling pin, then unroll into the tart tin. The pastry will be quite crumbly, but if it breaks, patch it up or press it back together. Use a small piece of pastry to push the pastry into the edges of the tin, then trim away any excess, saving the offcuts for the lattice. Prick the base all over with a fork. Chill for 30 minutes (or 10 in the freezer) and heat the oven to 200°C/180°C fan/gas 6.
- Line the tart case with a large piece of baking paper or foil and fill with ceramic baking beans or rice. Bake for 20 minutes, then remove the beans/rice and paper/foil and bake for 5 minutes more or until the pastry feels sandy to the touch. Leave to cool slightly.
- Strain the filling through a sieve into a saucepan, then set the pan over a medium-high heat and reduce the liquid until syrupy. Put the fruit and reduced liquid back into the bowl, add the pistachios and mix well.
- Spoon the filling into the pastry case, then roll out the rest of the pastry to a rectangle roughly the thickness of a £1 coin. Slice the pastry into 9 or 10 x 3-4cm strips, re-rolling if necessary. Lay the strips in a lattice over the pie, with half going in one direction and half in the other (see tips). Twist the strips into spirals as you work if you like, then use a small star or moon-shaped cutter to use up any off-cuts, pressing those onto the lattice, too.
- Sprinkle the tart with demerara sugar, then bake for 25-30 minutes until the pastry is golden on top and the filling is warmed through. Cool to room temperature, then serve with clotted cream or ice cream.
Eat at room temperature or warm in a hot oven for 15-20 minutes.
The tart will keep well for up to 3 days in a sealed container in a cool place.
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