Dried Fruit Tart with Flaky Oil Pastry

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

While dried fruits are high in natural sugars, they really deliver when it comes to flavor and nutrients. This oil pastry bakes up flaky, with a crackerlike consistency, It can also be used for filled cookies and other small pastries.


Dried Fruit Filling

  • 1 cup diced (½ inch) dried apricots
  • 1 cup diced (½ inch) dried figs
  • 1 cup seedless raisins
  • 2 cups unsweetened apple juice
  • 1 cinnamon stick


    • Combine the apricots, figs, and raisins in a medium saucepan. Add the apple juice and cinnamon stick and bring to a boil. Cover, reduce the heat, and cook over low heat until the fruits are tender and the liquid is almost absorbed, about 25 minutes. Uncover and continue to cook over low heat, gently stirring occasionally, until the liquid has evaporated, about 10 minutes longer. Cool the mixture thoroughly. Remove and discard the cinnamon stick. (The filling can be made up to 2 days ahead.)
    • Combine the flours, cinnamon, and salt in a large bowl. Gradually add the oil, tossing the mixture with a fork, until the mixture is crumbly. Stirring with a fork, add milk until the mixture comes together to form a ball. Shape into a disk. Cut off about a third of the disk, wrap the smaller piece in plastic, and refrigerate.
    • Roll out the remaining dough between 2 sheets of wax paper, or on a pastry cloth with the rolling pin protected by a rolling pin stocking, to a large circle about inch thick. Remove the top sheet of wax paper, if using, and invert the dough, without stretching it, into a 9- or 9½-inch tart pan with a removable bottom. Carefully peel off the top sheet of wax paper. Fit the dough along the bottom and up the sides of the tart pan, trim the edges, and refrigerate until ready to bake.
    • Heat the oven to 400°F.
    • Spoon the dried fruit mixture into the prepared pastry and spread in an even layer. Roll out the remaining dough and cut with a pastry wheel or chef’s knife into 8 strips about ½ inch wide. Criss-cross the pastry strips over the filling, either weaving them together, or laying half the strips in 1 direction with the other half on top at a sharp angle. Press the ends of the pastry strips into the edges of the crust and trim off any excess at the edges. Bake the tart for 15 minutes.
    • Reduce the heat to 350°F. and bake until the pastry is lightly golden, about 25 minutes longer. Cool the tart on a rack. Loosen the crust from the sides of the pan and slip off the outer rim. Place the tart on a serving plate and serve, topped with vanilla ice milk or frozen yogurt, sprinkled with a little cinnamon, if you like.