Name: Fruitcake Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 recipe Sweet Shortcrust Pastry; 1 1/2 cups (375 ml) various toasted nuts (walnuts, pistachios, cashew nuts); 1 cup (250 ml) various dried fruit (cranberries, raisins, cherries, diced apricots); 7 oz (200 g) almond paste, cut into chunks; 1/4 cup (60 ml) sugar; 1 egg; 1 egg yolk; 3 tablespoons (45 ml) 35% cream; 3 tablespoons (45 ml) dark rum; Grated zest of 1 orange

Ingredients

1 recipe Sweet Shortcrust Pastry
1 1/2 cups (375 ml) various toasted nuts (walnuts, pistachios, cashew nuts)
1 cup (250 ml) various dried fruit (cranberries, raisins, cherries, diced apricots)
7 oz (200 g) almond paste, cut into chunks
1/4 cup (60 ml) sugar
1 egg
1 egg yolk
3 tablespoons (45 ml) 35% cream
3 tablespoons (45 ml) dark rum
Grated zest of 1 orange

Preparation

Evenly pat the dough into a 23-cm (9-inch) square pie plate with 2.5-cm (1-inch) high sides and a removable bottom (see note). Press firmly onto the bottom and sides of the plate. With a fork, prick the bottom of the pastry. Refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Bake for about 10 minutes. Cool completely.
Reduce the oven’s temperature to 165 °C (325 °F).
In a large bowl, combine the nuts and fruit. Set aside.
Meanwhile, in a food processor, combine the almond paste and sugar. Add the eggs and pulse until smooth. Add the cream, rum, and orange zest. Pour into the bowl with the fruit and nuts. Combine thoroughly.
Pour into the crust. Bake for about 30 minutes or until the pie is golden brown. Serve cold.

Note from Ricardo

A square pie plate makes for a different look on a pie table. Alternatively, you can use a round 23-cm (9-inch) pie plate.

Fruitcake Tart

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note