Tarte de Fruits Divers

Preparation info
  • Serves


    • Difficulty


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.


For the pastry

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


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.