Home Sweet Dried Fruit Tart

Dried Fruit Tart

Difficulté : Medium
Catégorie : Sweet
Cout : Affordable
It’s been a long time since I’ve offered you a pie. I wanted one that was a little old-fashioned, with little crisscrosses of dough on top and a tantalizingly sweet smell of orange and dried fruit as it baked. It’s done with this tart with soft dried apricots, prunes, walnuts and orange zest with a delicious hazelnut powder pastry, ideal to warm up in the heart of winter… 

Recipe for the dried fruit tart for a circle of 18cm by 2.5 high (adapt the recipe to another size!):


  • 210g of flour
  • 125g of butter 
  • 35g of powdered sugar
  • 40g of roasted hazelnut powder
  • one 50g egg

Prank call:

  • 75g of semi-salted butter
  • 115g of apricot jam
  • 160g soft dried apricots
  • 120g of de-stoned prunes
  • 110g of nuts
  • zest of an unwaxed orange

Put the cold butter in pieces with the flour, powdered sugar and hazelnut powder in a container or in the bowl of your mixer. I put roasted hazelnut powder here. You can use classic hazelnut powder or even almond powder.

Mix until you have a sandy consistency with the sheet of your mixer or with your fingertips (so as not to heat the butter). Then add the 50g of egg.

Mix just enough to make a smooth paste, but don’t overdo it.

Form a ball and wrap in cling film and chill for one hour.

Spread on a parchment paper with the help of a little flour, on a thickness of 3mm.

Fill the circle (or a classic mold) placed on the parchment paper. 

Make sure to fill in the right angle between the edge of the circle and the bottom. Then cut off the excess dough. 

Melt the butter and jam in a saucepan or microwave oven.

Add the soft dried apricots and chopped prunes.

Crushed nuts.

And the orange zest.

Take a deep breath, because the smell is ultra enticing!

Fill the pie and flatten it out.

Cut strips in the remaining dough with a serrated wheel (even with a knife…).

Arrange them on top of the pie in overlapping crisscrosses.

Trim the excess and press the strips tightly to the edge of the circle.

Chill for 40 minutes then bake for 45 minutes at 180°C.

Carefully remove from a baking rack and let cool before eating!

It’s winter, you have to enjoy it!

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