Fruit Tart

Name: Fruit Tart
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 100 g dried; 7-10 Tbsp Apricots and figs; 75 g Raisins; 5 cl white rum; 200 g clarified butter; 200 g Sugar; 1 pinch Salt; 7-10 Tbsp grated peel of 1; 7-10 Tbsp untreated orange; 2 packages real vanilla- sugar; 1 TEASPOON ground cinnamon,; 7-10 Tbsp Coriander and cardamom; 4 Eggs (size M); 300 g Flour; 100 g ground hazelnuts; 3 deleted Tsp Baking Powder; 6 TABLESPOONS Milk; 100 g Dark chocolate; 50 g roughly chopped hazelnuts; baking paper; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 125 g Flour; 40 g Sugar; 75 g Butter or margarine; 1 pinch Salt; 1 small yolk; 100 g Butter; 100 g Icing sugar; 7-10 Tbsp Juice of 1 orange

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

100 g dried
7-10 Tbsp Apricots and figs
75 g Raisins
5 cl white rum
200 g clarified butter
200 g Sugar
1 pinch Salt
7-10 Tbsp grated peel of 1
7-10 Tbsp untreated orange
2 packages real vanilla- sugar
1 TEASPOON ground cinnamon,
7-10 Tbsp Coriander and cardamom
4 Eggs (size M)
300 g Flour
100 g ground hazelnuts
3 deleted Tsp Baking Powder
6 TABLESPOONS Milk
100 g Dark chocolate
50 g roughly chopped hazelnuts
baking paper
7-10 Tbsp Cling film
7-10 Tbsp Flour
125 g Flour
40 g Sugar
75 g Butter or margarine
1 pinch Salt
1 small yolk
100 g Butter
100 g Icing sugar
7-10 Tbsp Juice of 1 orange
200 g Marzipan raw mass
1 Protein
100 g Icing sugar
50 g Candied orange peel
200 g white couverture
36 Hazelnut kernels
6 dried apricots
7-10 Tbsp chocolate stars

Directions

1
Finely dice apricots and figs. Put them in a bowl with the raisins, pour the rum over them and let them soak for about 30 minutes. Mix clarified butter, sugar and spices. Beat the eggs one after the other.
2
Continue stirring until the mixture is frothy. Mix flour, ground hazelnuts and baking powder and fold into the mixture. Add milk. Grate chocolate finely. Stir the chopped hazelnuts and soaked fruits into the dough.
3
Pour the dough into a springform pan (26 cm Ø) lined with baking paper and bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 hour. For the shortcrust pastry, knead flour, sugar, cool fat, 1 pinch of salt and the egg yolk and place in a cool place wrapped in cling film.
4
Press the dough onto the bottom of a springform pan (26 cm Ø). Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Remove and immediately cut into 12 cake pieces.
5
Beat butter and icing sugar until fluffy, stir in orange juice and spread on the still hot fruit tart until everything is absorbed. Mix marzipan, egg white and icing sugar. Dice candied orange peel very finely and fold in.
6
Pour the mixture into a piping bag with a star-shaped spout and squirt 12 dots onto the cake. Melt the chocolate coating in a hot water bath and cover the cake pieces with it. Decorate with nuts, apricot slices and chocolate stars.
7
Fan-shaped on the marzipan spots. Results in about 24 pieces.