Dried Fruit Tart 

Crispy and honey-scented is definitely my favorite pie.

Ingredients:

For the shortcrust pastryhttps://www.ilbelloincucina.com/p/shortcrust-pastry-pasta-frolla.html

• Flour type 00 350g
• Butter 175g
• Eggs 2
• Sugar 140g
• Zests of 1 lemon
• Water 2-3 spoons 

For the filling

• Walnuts 80g
• Almonds 80g
• Brazil nuts 40g
• Pine nuts 40g
• Raisin 30g
• Honey 50g
• Lemon juice one spoon
• Water 15mL

Procedure:

We prepare the filling.

In a bowl we wash and rehydrate with water 30g of raisin for 20 minutes.

In the meantime, melt 50g of honey in a saucepan with 15mL of water and a tablespoon of lemon juice over low heat to avoid caramelisation. Squeeze and swab the raisins with absorbent paper and add them to the syrup together with the dried fruit (walnuts, almonds and pine nuts) and mix over a low heat.

Prepare the base.

For the shortbread we follow the recipe La Pasta Frolla on this blog:

https://www.ilbelloincucina.com/p/shortcrust-pastry-pasta-frolla.html

Once the shortcrust pastry has rested, on a clean and floured surface we roll out the pastry to a thickness of about 6-8mm and place it in a 26-28 buttered and floured cake tin creating a 3cm border.

Pour the filling and roll out evenly. Cook at 180°C for about 25-30 minutes.