Hello friends, today I present this delicious sweet tart with dried fruit filling to enjoy and make on any occasion. A recipe to prepare all year round, really simple and quick to make. An indulgent filling that will win you over with jam, dried fruits, and dark chocolate. Below you will find the recipe…
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Sweet Tart with Dried Fruit Filling
- 2 1/2 cups all-purpose flour
- 10 1/2 tbsps butter
- 1 egg
- 1 egg yolk
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 pinch fine salt
- 1 tsp baking powder
- grated lemon zest
- 1 1/4 cups apricot jam (Or any other flavor)
- 2/3 cup finely chopped almonds
- 2/3 cup finely chopped hazelnuts
- 3 1/2 oz dark chocolate
- 2 tbsps rum or Strega or maraschino
Tools
- 1 Whisk Attachment
- 1 Stand Mixer
- 1 Bowl
- 1 Rolling Pin
- 1 Tart Pan
Steps for the Sweet Tart with Dried Fruit Filling
To make this sweet tart filling, start by making the shortcrust pastry. You can knead the pastry in any kitchen robot; for convenience, I used the stand mixer. First, attach the paddle (the K), add the cold butter cut into pieces together with the powdered sugar, the sifted flour with a pinch of salt, the baking powder, vanilla, grated lemon zest, and start the machine at speed 2 for a few minutes. Then add the egg and yolk and mix for a few more minutes until you get a smooth and homogeneous dough. Compact the shortcrust pastry well and wrap it in cling film, then let it rest in the fridge for about an hour. You can also prepare the pastry a day ahead.
In a bowl, mix the apricot jam with the finely chopped almonds and hazelnuts and blend carefully. Finally, add the finely chopped dark chocolate and the tablespoon of liquor and mix thoroughly.
Retrieve the shortcrust pastry from the fridge and divide it in half, then roll it out with a rolling pin to a thickness of about 1/8 inch. Line a previously buttered and floured 9.5-inch tart pan with the shortcrust pastry and pour in the dried fruit filling. Finally, roll out the remaining pastry and seal the tart with this shell, closing the edges well inward. Bake in a preheated static oven at 350°F for 45 minutes. Bottom shelf of the oven. Once cooked, turn off the oven, remove the tart, and let it cool.
And here it is, ready to serve, the tart with a sprinkle of powdered sugar. I hope you like this latest recipe of mine, until next time, friends.
STORAGE, TIPS, AND NOTES
The tart can also be made in advance. It keeps for a couple of days in the fridge, before enjoying it, simply take it out of the fridge and let it sit at room temperature for about ten minutes. If desired, you can replace the butter in the pastry with seed oil. And add apples and cinnamon to the filling.
If you want to visit my Facebook page https://www.facebook.com/pasticceraPerPassione/
If you want to return to the homepage https://blog.giallozafferano.it/rosly/
