This sweetmeat pastry is filled with dried fruits and nuts. The dessert is so sweet, you only need to serve just a thin slice at the end of the meal.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2011
I loved this recipe, I brought at a christmas dinner and everyone loved, it has an unusual taste but the good kind...