Grandma's Celebration Fruit Tart
This delightful tart, filled with a rich combination of mixed dried fruits and walnuts, offers a nostalgic taste reminiscent of festive gatherings at Grandma's cozy kitchen. The buttery pastry and sweet glaze make it perfect for special occasions, bringing warmth and joy to each slice.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
shortcrust pastry
225 g (rolled out)
mixed dried fruit
140 g (no preparation needed)
butter
50 g (melted)
dark brown sugar
50 g (no preparation needed)
walnuts
25 g (chopped)
glace cherries
25 g (chopped)
egg
1 (beaten)
icing sugar
110 g (no preparation needed)
lemon juice
1 tablespoon (freshly squeezed if possible)
Instructions
1
Preheat your oven to 190°C (375°F) to ensure it's ready for baking.
2
Lightly grease a 7-inch baking tin to prevent the pastry from sticking.
3
Roll out the shortcrust pastry on a floured surface and carefully line the baking tin, pressing gently into the sides.
4
In a saucepan over low heat, melt the butter and dark brown sugar together, stirring smoothly to combine.
5
Once the mixture is well-blended, remove it from heat and let it cool for a few minutes.
6
Add the mixed dried fruit, chopped walnuts, and chopped glace cherries to the cooled butter and sugar mixture.
7
Gently fold in the beaten egg, ensuring the ingredients are well incorporated.
8
Pour the fruit mixture evenly into the pastry-lined baking tin.
9
Bake in the preheated oven for 25 to 30 minutes, or until the pastry edges are golden brown and the filling is set.
10
Remove from oven and allow the tart to cool completely at room temperature.
11
In a small bowl, mix together the icing sugar and lemon juice until smooth and slightly thick.
12
Once the tart is cool, drizzle or spread the lemon glaze over the top of the tart.
13
Let the glaze set before slicing and serving the tart.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Celebration Fruit Tart?
Grandma's Celebration Fruit Tart is a nostalgic, festive dessert featuring a buttery shortcrust pastry filled with a mixture of dried fruits, walnuts, and glace cherries, topped with a lemon glaze.
What temperature should I preheat my oven to?
You should preheat your oven to 190°C or 375°F.
What size baking tin is recommended for this recipe?
A 7-inch baking tin is recommended for this fruit tart.
How much shortcrust pastry do I need?
The recipe calls for 225 grams of rolled-out shortcrust pastry.
What type of sugar is used in the filling?
The filling uses 50 grams of dark brown sugar.
How long does the tart need to bake?
The tart should be baked for 25 to 30 minutes until the edges are golden brown and the filling is set.
What are the main ingredients in the lemon glaze?
The glaze is made from 110 grams of icing sugar mixed with one tablespoon of lemon juice.
How should the walnuts be prepared?
The 25 grams of walnuts should be chopped before being added to the mixture.
When should I apply the lemon glaze?
The glaze should be applied only after the tart has cooled completely at room temperature.
Do I need to grease the baking tin?
Yes, you should lightly grease the 7-inch baking tin to prevent the pastry from sticking.
How much mixed dried fruit is required?
You will need 140 grams of mixed dried fruit.
How many eggs are included in this recipe?
The recipe requires one beaten egg.
What is the preparation method for the butter?
The 50 grams of butter should be melted in a saucepan over low heat along with the dark brown sugar.
Can I use fresh lemon juice for the glaze?
Yes, the recipe suggests using freshly squeezed lemon juice if possible.
How should the glace cherries be prepared?
The 25 grams of glace cherries should be chopped before being added to the filling.
What is the first step in making the filling?
The first step for the filling is to melt the butter and dark brown sugar together in a saucepan over low heat.
Should the butter and sugar mixture be cooled before adding other ingredients?
Yes, once blended, the mixture should be removed from the heat and allowed to cool for a few minutes before adding the fruit, nuts, and egg.
How do I incorporate the egg into the filling?
The beaten egg should be gently folded into the cooled butter and sugar mixture along with the fruits and nuts.
How do I know when the tart is finished baking?
The tart is done when the pastry edges are golden brown and the filling has become set.
What is the total number of ingredients used in this recipe?
There are 9 ingredients in total for this fruit tart recipe.
Is this recipe considered a Scottish dessert?
Yes, one of the tags for this recipe is Scottish dessert.
What kind of texture should the lemon glaze have?
The icing sugar and lemon juice should be mixed until the glaze is smooth and slightly thick.
What tags are associated with this recipe?
Tags include Scottish dessert, fruit tart, nostalgic pastry, festive treat, homemade dessert, family recipe, walnuts, and glaze.
How should I handle the shortcrust pastry during preparation?
Roll it out on a floured surface and carefully line the tin, pressing gently into the sides.
What is the purpose of the lemon glaze?
The glaze provides a sweet, citrusy finish that complements the rich fruit and nut filling.
Can I slice the tart immediately after glazing?
It is recommended to let the glaze set before slicing and serving the tart.
Is there any specific preparation for the mixed dried fruit?
No, the mixed dried fruit requires no specific preparation according to the ingredient list.
How much icing sugar is needed for the glaze?
The recipe requires 110 grams of icing sugar.
What type of kitchenware is needed for the butter and sugar?
You will need a saucepan to melt the butter and dark brown sugar together over low heat.
What makes this tart a 'celebration' tart according to the description?
It is described as perfect for special occasions, bringing warmth and joy to festive gatherings with its rich ingredients and sweet glaze.