Dried Fruit and Pignoli Tart
1 hr 15 min.
Preheat the oven to 200°C | 400F | gas 6.
Peel the apples and dice finely. Mix the dried fruit and nuts in a bowl.
Pour the sugar into a deep cake tin that can be used over the hob. Add the butter chopped into small chunks.
Place the tin over a low heat and melt to a pale liquid caramel Add the apple cubes and cook stirring until the apples are soft and caramelised (be careful not to burn them during this delicate operation. If you need to hold the tin, use a cloth).
When the apples are ready add the dried fruit and nuts. Remove the tin from the heat and allow to cool for a few minutes. Place the pastry over the fruit tucking the edges between the apple and the sides of the tin with the handle of a spoon.
Transfer to the oven and cook for 25 minutes. The pastry should be golden.
Remove the tin from the oven; place a lid over the tart and leave to cool for 5 minutes. Turn the tart out onto a deep plate. Allow to cool a little and serve warm with double cream or vanilla ice cream.