Tarte de Fruits Divers

Name: Tarte de Fruits Divers
Yield: Serves 8–10
Ingredients: 2 oz (50 g) fine semolina; 3–4 oz (75–100 g) unsalted butter; 4 oz (100 g) caster sugar; 4 oz (100 g) dried apricots; 4 oz (100 g) dried pears; 6 oz (175 g) plain flour; 1 large egg (size 1–2), lightly whisked; 4 oz (100 g) soft butter; 2 oz (50 g) caster sugar; 4 oz (100 g) dried peaches; 4 oz (100 g) pitted prunes

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

I find this one of the most successful and impressive fruit tarts. It is made with a delicious mixture of dried fruits and is cooked upside down, like the French Tarte Tatin, with a crunchy pastry. I think it is best served lukewarm, with cream only for real guzzlers as it is wonderfully rich, with a buttery, caramelised flavour.

Ingredients

For the pastry

6 oz (175 g) plain flour
2 oz (50

Vegetarian
Pie

Method

Put the apricots, peaches, pears and prunes to soak in a bowl of water for several hours, or overnight if you like.

Meanwhile, make the pastry. Sift the flour into a bowl and stir in the semolina and caster sugar. Work in the soft butter with a wooden spoon and then work in the whisked egg to form a ball, wrap in cling film and refrigerate until the dried fruit is well plumped.