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Sicilian Marzipan Tart with Candied Fruit

A home-style Sicilian Marzipan Tart with Candied Fruit made with Pie Dough, All Purpose Flour, Salt, Cold Butter Cut Into Cold Water, and Marzipan. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• to taste
• 3/4 cup
• 1 pinch
• 75 g
• 300 g
• 1 5/8 cup
• 150 g
• 1/2 cup
• 1/2 cup
• 2
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Lightly grease a 22-cm/9-inch loose-bottom fluted tart pan.

2. 2

   Sift the flour and salt into a food processor; add the butter and process until the mixture resembles fine bread crumbs.

3. 3

   Tip the mixture into a large bowl and add a little cold water, just enough to bring the dough together.

4. 4

   Turn out onto a counter dusted with more flour and roll out the dough 8 cm/3 1/4 inches larger than the pan.

5. 5

   Carefully lift the dough into the pan and press to fit.

6. 6

   Roll the rolling pin over the pan to neaten the edges and trim the excess dough.

7. 7

   Fit a piece of parchment paper into the tart shell, fill with dried beans and let chill for 30 minutes.

8. 8

   Meanwhile, preheat the oven to 375F/190C.

9. 9

   Remove the pastry shell from the refrigerator and bake blind for 10 minutes in the preheated oven then remove the beans and paper; bake for an additional 5 minutes.

10. 10

    Lower the oven temperature to 350F/180C.

11. 11

    Grate the marzipan straight onto the base of the warm dough, distributing evenly.

12. 12

    Put the ground almonds, butter and sugar in a food processor; pulse until smooth.

13. 13

    Add 1 tablespoon of flour and 1 of the eggs; blend, then add another 1 tablespoon of flour and the other egg; blend.

14. 14

    Finally add the remaining flour.

15. 15

    Scoop the mixture into a bowl; stir in the golden raisins, peel and cherries.

16. 16

    Spoon the mixture over the marzipan; sprinkle with the slivered almonds and bake for 40 minutes.

17. 17

    Serve warm with light cream or whisk a little almond liqueur and confectionery sugar into mascarpone cheese.

18. 18

    Sicilian dessert wine is delicious with this tart.

19. 19

    From Tarts; Paragon Books; 2004. MC format by Hallie. Untried.

20. 20

    Contributed to the FareShare Gazette by Hallie; 19 August 2008. www.fareshare.net