Monday, 4 March 2019

Fruit and Nut Tart

Ready rolled sweet pastry, homemade fruit mince and a jar of supermarket fruit mince.

This recipe is as simple as can be. You will need some ready prepared sweet pastry, some fruit mince and some nuts.

The fruit mince I used was a mixture of homemade leftovers from when Simon made mince pies from scratch two years ago, and a jar of supermarket fruit mince purchased in England when we were over there to participate in the anti-Brexit protest march in October. The walnuts are homegrown, from our own trees.

Place the ready rolled pastry in a flan tin, spread the pastry base with fruit mince then arrange the nuts on top decoratively. Bake at 180C for 25 minutes. Serves 12.

Here is a link to another version of this tart that I made a couple of years ago.



For details of our private guided tours of chateaux, gardens, wineries, markets and more please visit the Loire Valley Time Travel website. We would be delighted to design a tour for you.


Carolyn said...

That looks delicious. Nice work, whoever shelled the nuts. Those slices are on the small side I have to say, as someone who's eaten half a (chicken) pie for dinner.

Susan said...

I shelled the nuts.

Post a comment