Tips + tricks

mixture

until the liquid has been

absorbed, plumping up the

dried fruit.

golden in colour.

2– 3 days.

the

pastry for the tart, line

the pastry case with non-

stick baking paper and fill

with baking weights. Bake

( in the oven preheated

to 160˚C) for 15 minutes.

Remove the paper and

weights and bake for a

further 5–10 minutes or

until the pastry is light

tart

has cooled completely,

dust it with icing sugar and

serve it with double cream.

and the

tart can be stored in an

airtight containers for up to