140g/5oz mixed glacé fruit, chopped
3 tbsp rum or orange juice
300g/10oz sweet dessert pastry
50g/2oz plain flour, plus extra for dusting
175g/6oz softened butter
175g/6oz golden caster sugar
175g/6oz ground almonds
5 eggs, beaten
85g/3oz pine nuts
2 tbsp clear honey, plus extra for drizzling
Put the raisins and glacé fruit in a bowl with the rum or juice, then soak for 1 hr
Roll out the pastry on a surface lightly dusted with flour, then use it to line a deep 23cm loose-bottomed tart tin. Leave the pastry overhanging the edges, prick the base, then chill for 1 hr
Heat oven to 200C/180C fan/gas 6. Fill the pastry case with baking paper and baking beans, then blind-bake for 8 mins. Remove paper and beans, then bake for about 5 mins more. Allow to cool a little.
Beat the butter, sugar, almonds, flour and eggs. Stir in the fruit, then pour into the case. Scatter over the pine nuts, press lightly into the surface, then drizzle with honey.
Return the tart to the oven, turn down heat to 180C/160C fan/gas 4 and bake for 40-50 mins until firm to the touch. If the top browns too quickly, cover with foil. Cool in the tin. Will keep in a cool place for 2 days and will freeze for 3 months. Thaw at room temperature for 5 hrs. Drizzle with honey to serve.
665 kcals, protein 11g, carbs 61g, fat 43g, sat fat 15g, fibre 3g, sugar 45g, salt 0.56g