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.


Yum

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2 comments:

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.

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