The dried fruit tart is a typical recipe from the Sicilian confectionery tradition. But as with almost all recipes, there are excellent reinterpretations. And this is the case with Chef Giulia Cerboneschi’s reworking, which has managed to combine tradition with innovation.
Why make a single tart when you can make convenient single-serving tarts? Could this have been Chef Giulia Cerboneschi’s motivation for creating this recipe?
We are not certain, but we can assert with absolute firmness that the result is amazing.
He then chose to use our Pastry Flour for the pastry, resulting in an even tastier dough.
Ingredients
Tasting for 30/40 people
For the shortbread
- 350 g of Pastry Flour (or Sweet Talents, Biscuits and Short Crust Pastry)
- 250 g butter
- 100 g of powdered sugar
- 22 g of eggs
- 2 g of salt
For the caramel
- 150 g of brown sugar
- 20 g of honey
- 60 g of water
- 70 g of cream
Dried fruits
- 40 g of walnuts
- 40 g of hazelnuts
- 40 g of almonds
- 15 g pine nuts
- 15 g pistachios
Procedure of dried fruit tarts
Shortbread preparation
Soften butter in planetary mixer, using the leaf. Add the powdered sugar, salt and eggs. Bind everything together with flour and let rest in refrigerator for 2 hours.
Once ready, roll out the shortcrust pastry and line tart molds (or a cake pan). Bake the bottoms for 15 to 20minutes at 160 degrees F .
Caramel preparation
In a small saucepan, pour the water, then the sugar, and finally the honey. Cook without stirring until the sugar begins to caramelize.
Meanwhile, bring the cream to a boil. When the caramel has taken on an amber color, remove the saucepan from the heat and add, flush, the boiling cream, stirring with a whisk.
Be careful during this delicate operation, because the caramel will produce a lot of splashes and foam.
After mixing the cream well, you can add all the dried fruit. Mix well and fill the tartlets with the mixture, leveling the surface.
