Wednesday, October 27, 2010
Two Months to Christmas Fruit Tart
Many apologies for the delay in posting this recipe. About an hour after I hit publish on my previous post, our internet connection went out - and it has been gone until this morning. According to the operator, an excavator working on a private road construction site some 10 miles away had accidentally hit a cable. Poor guy who did that - I'm afraid there's a huge fine waiting for him/her for not (double) checking the cable maps. :( Oh, well - it is finally fixed now. I have been using our portable internet, but sadly, the connection is not fast enough to upload any pictures - it's mostly good for checking email only.

After the complaint, to the recipe! As I have probably said before, I'm a huge fan of English fruit cake (my Mom's old recipe without alcohol, though - I don't really care for the one soaked in rum or brandy). Actually, I would be quite happy if fruit cake and gingerbread dough were the only sweet things served at Christmas. :)

Since I thought it would be too early for real fruit cake, I decided to celebrate "Two Months to Christmas" with a Christmas-y fruit tart instead.

Two Months to Christmas Fruit Tart
Recipe adapted from here.

Tart base:
  • 1/3 c vegan margarine, softened
  • 1/2 c sugar
  • 1/2 ripe banana
  • 1 1/4 c semi-sifted spelt flour (all-purpose flour is fine, too)
  • 1/2 tsp baking powder
  • 2 c chopped mixed dried fruit (I used papaya, pineapple, apricots, cherries, figs and dates)
  • 1 c pineapple juice
  • 1/2 c plain or vanilla soy yoghurt
  • 1 1/2 c nuts (pecans, almonds, walnuts, hazelnuts)
  • 1/4 c apricot marmalade
  • 1/4 c pineapple juice
Soak the dried fruit in the pineapple juice in the fridge overnight. Alternatively, you can quickly boil the fruit in a mixture of pineapple juice and apricot marmalade.

To make the tart base:
Preheat the oven to 175 C (350 F). Beat the soft margarine and sugar together. Add the banana, and beat until smooth. Sift in the flour and baking powder, and mix until well combined. Using your fingers, press the dough into the bottom and sides of a greased 9" or 10" pie dish. (If you want a prettier looking tart, you can also use a rolling pin to roll out the dough, press into the dish, and cut out the excess dough on the sides.) Poke with a fork a few times, to avoid bubbling in the oven. Bake in the lower part of a preheated oven for about 10 minutes.

Pour the soy yoghurt on the prebaked tart bottom. Layer the nuts and fruit (including the soaking liquid) on top of the yoghurt base. Bake for about half an hour, until the filling has set and the sides are golden brown.

To make the glaze:
Bring the pineapple juice and apricot marmalade to a boil. Mix well, and brush the tart with the hot mixture.

Let cool completely, or until just a little warm, before serving.

This is a very sweet, rich tart, so a little goes a long way. :) Enjoy with a big cup of your favorite tea or coffee.
posted by Seglare at Wednesday, October 27, 2010 | Permalink |


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