Fruity Nut Tart Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A tart packed with toasted mixed nuts and dried fruits, bound with almond paste now swapped for marzipan for added depth. Adjusted nuts quantity slightly, replaced rum with brandy for a different kick. Prebake crust longer for a crisper base. Cook times tweaked, steps shuffled for methodical layering. Emphasis on tactile cues like crust firmness and golden edges, plus aroma clues when nuts toast right. Practical notes on nut substitutes and saving a too-wet fruit mix. Bright orange zest lifts, subtle brandy warmth. Dairy cream inclusion keeps filling rich and stable despite longer bake. A dessert relying on sensory reads beyond clocks. Always room for personal twist or use leftover nuts/fruits.
Prep:
35 min
Cook:
38 min
Total:
Servings:
8 servings
#French-inspired
#dessert
#nut tart
#marzipan
#brandy
Nuts and dried fruit, a combo tested repeatedly for texture contrast and flavor depth. Switched marzipan for pâte d’amandes some times, prefer marzipan’s coarser bite and sweeter edge. Rhum swapped for brandy here; brandy lifts spices and suits orange zest well. The process begins with a chilled, docked pâte sucrée base—keeping edges crisp, preventing sogginess notorious with wet fruit fillings. Toasting nuts enhances crunch and releases oils—key for aroma and flavor. Oven temps play a big role; too hot crests can crack filling or burn nuts, too low and it won’t set. Tactile and visual cues guide me over timers—your nose knows when nuts are done. It’s a tart with room to play—swap nuts, tweak fruits, adjust spirit. Personal touch shows in the balance of chewy, crunchy, sweet, tart.
Ingredients
- 1 sweet pastry base (pâte sucrée), about 350 g
- 400 ml (1¾ cup) assorted toasted nuts (walnuts, pistachios, cashews), lightly crushed
- 230 ml (1 cup) mixed dried fruit (cranberries, raisins, diced cherries, apricots)
- 200 g (7 oz) marzipan, chopped
- 55 ml (3 ½ tbsp) granulated sugar
- 1 whole egg, lightly beaten
- 1 egg yolk
- 50 ml (3 tbsp + 1 tsp) heavy cream 35% fat
- 45 ml (3 tbsp) brandy, room temp
- Zest of one large orange
About the ingredients
About nuts: Combine walnuts for earthiness, pistachios for color and mild sweetness, cashews for softer texture. Toast them dry on mid rack 8-10 mins until fragrant but not browned. Over-toasting brings bitterness. Dried fruits: Choose quality unsulphured when possible; soak apricots briefly if too dry, prevents toughness. Marzipan is a reliable almond binder offering richness. Sugar amount slightly reduced to account for sweetness from fruits and brandy. Brandy gives warmth and mellow complexity but swap for bourbon or dark rum in pinch—adjust zest accordingly. Cream enriches filling, holding moisture without thinning mixture. Zest is crucial—fresh, finely grated citrus oils boost aroma; dried zest weak. Pâte sucrée: homemade or store-bought ok, but firm consistency risk if too soft. Chill after pressing to avoid shrinkage. Docking stops bubbles, keeps crust uniform. Beware sogginess by parbaking base well; flaky bottom is cornerstone.
Method
- Scatter nuts on baking tray; toast in preheated 175°C (350°F) oven 8-10 minutes. Watch closely; smell the nutty aroma, edges darken lightly but no burn. Cool completely before mixing; over-toasted equals bitterness.
- Press sweet pastry evenly into square 23 cm (9 inch) removable-bottom pan. Work it into edges—firm, even. Dock base fully with fork holes. Chill minimum 35 minutes; crucial for shrink prevention.
- Preheat oven to 200°C (400°F) with rack in middle. Parbake crust for 12 minutes—watch color edges turning golden, base setting firm but not browned. Remove and cool; no soggy base later.
- Lower oven temp to 160°C (325°F)—longer, gentler bake for filling to set without cracking.
- Combine toasted nuts, dried fruits in large bowl. Add chopped marzipan. Marzipan swaps seamless for pâte d’amandes; more almond punch.
- In food processor or bowl, blend sugar with eggs until glossy and just thickened. Add cream, brandy, orange zest for fresh brightness and warm undertones. Mix to homogeneity.
- Pour wet mix into nut-fruit bowl. Stir gently but thoroughly. The mixture will be chunky but cohesive; avoids dense clumps, ensures even bake.
- Fill cooled tart shell with this mixture, spreading evenly. Should hold shape but not dry stiff—glossy surface, nuts and fruits visible.
- Bake 30-35 minutes at 160°C. Edges bubble lightly, top golden brown with caramelized sugar sheen. Jiggle test: slight wobble center signals done. Let rest in pan to cool; filling firms as it cools.
- Serve cold or slightly warmed. Slice clean with sharp serrated knife; nuts and fruit give crunch and chewy contrast.
- Store covered in fridge; seals freshness. Leftover? Toast nuts and toss in morning oats for no-waste. Fruit bits great for yogurt topping.
Cooking tips
Nut toasting: Watch closely, stay near oven as nuts transition fast from fragrant to burnt. Cool thoroughly to avoid steaming fruits later. Crust prep: uniform thickness and thorough docking prevent blisters and uneven bake; chill at least 30 mins to rest gluten network. Parbake crust until edges turn golden and base feels firm but not browned. Reducing oven after parbake prevents overbrowning delicate filling. Mixing: Get marzipan chopped fine to incorporate evenly. Blend egg and sugar until light to avoid graininess; cream and brandy add moisture, richness, flavor complexity. Stir fruit and nuts gently but well; avoid crushing. Fill tart to just under edge to prevent spillover during baking. Baking: Use jab wobble test in center; slight gentle tremble means filling set but not dry. Overbaked filling toughens almond paste. Let tart cool in pan before unmolding; filling firms further, easing slicing cleanly. Storage: Cover with foil or plastic wrap to retain moisture but avoid condensation which softens crust.
Chef's notes
- 💡 Nuts toast fast; watch smell first, then edges darken lightly, no burn. Toss dry on middle rack 8-10 mins max. Cool fully—hot nuts steam fruits later, ruins texture.
- 💡 Dock pastry crust thoroughly, fork holes spaced tight. Chill at least 30 mins after pressing to stop shrinking. Parbake till golden edges, firm base—not browned, no soggy bottom.
- 💡 Marzipan swaps clean for pâte d’amandes but chunk finely—avoids clumps, spreads almond hit evenly. Blend wet ingredients till glossy, just thickened. Cream cools, brands moisture; adds stability.
- 💡 Fill tart shell evenly but don't pack tight. Mixture chunky, slightly loose; clumps mean uneven bake. Bake at lower temp after parbake, gentle set avoids cracking or drying.
- 💡 Zest fresh orange finely grated makes big difference—citrus oils boost aroma, dried zest flat. Brandy warmer than rum, try bourbon or dark rum if needed—adjust zest quantity accordingly.
Common questions
Can I swap nuts?
Yes, mix like walnuts for earth, pistachios for color, cashews soft. Toast dry but stagger timing if different size;
What if fruit mix too wet?
Drain or soak apricots briefly if dry. Too moist fruity mix sogs crust fast. Cool nuts fully or steam.
How to tell filling done?
Jiggle center gently. Slight wobble means set but not dried. Overbaked fills toughen marzipan’s texture. Watch color edges caramelize.
Best storage method?
Cover tart loosely with foil or plastic wrap. Avoid condensation to keep crust crisp. Fridge keeps fresh days; leftover nuts go into oats.
