Holiday Fruit Tart
This dessert is so sweet, you serve just a thin slice at the end of the meal.
- 1 cup all-purpose flour, plus more for dusting
- Pate Brisee (Pie Dough)
- 1/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup plus 2 tablespoons dark-brown sugar
- 1/4 cup currants
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup citron
- 1/4 cup candied orange peel, chopped into 1/4-inch pieces
- 1 cup finely chopped blanched almonds (4 ounces), toasted
- Zest of 1 lemon, finely grated
- 2 tablespoons fresh lemon juice
- 3 tablespoons brandy
- 1/4 cup unsulfured molasses
- 2 large eggs
On a lightly floured work surface, roll out 3/4 of pate brisee to fit a rectangular 13-by-4-inch tart pan to thickness of 1/8 inch. Place pastry in pan; gently press down with your fingers into edges and along rim. Trim pastry along edge of pan. Cover with plastic; refrigerate, along with remaining dough, while making filling.
Sift flour, salt, and spices into bowl. Add sugar, dried fruit, citron, orange peel, almonds, zest, and juice. Stir in brandy, molasses, and 1 beaten egg. Pack into pastry-lined tin.
On a lightly floured work surface, roll out remaining dough to 1/8 inch thick. Moisten edges of pastry in tart tin with water; place rolled dough over filling. Seal well, and trim excess dough. Chill tart for 1 hour.
Heat oven to 325 degrees. Make three slits with a knife for air vents. Whisk remaining egg with 1 tablespoon water in small bowl. Brush tart with egg wash, place tart in oven, and bake until pastry is golden brown and flaky, about 1 hour and 40 minutes. Let cool on wire rack to room temperature. Using a serrated knife, slice into 3/4-inch-thick slices.
SourceMartha Stewart Living, December/January 1996/1997