1. Cook the dried fruit by simmering in a saucepan of water until softened enough to mash. 2. Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp. 3. Have this done in advance and at room temperature when ready to fill pastry. 4. Set flour for the pastry dough in a bowl and using two forks or a pastry blender, cut in the butter pieces until the mixture resembles small pebbles. 5. Add water a little at a time, mixing until the dough starts to form up a ball. 6. Gather into a ball with your hands gently and knead on a very lightly floured surface just enough to make a smooth ball of dough- do not overwork the dough. 7. Cover in plastic and chill while preparing filling. 8. If you prefer, you may substitute a premade refrigerated pastry dough. 9. Beat the eggs until they are thick and lemony. 10. Beat in the granulated sugar 1 Tbsp at a time. 11. Fold in the nuts. 12. Roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9-inch well greased springform pan. 13. Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit. 14. Bake in a preheated 350°F oven for 30-40 minutes, or until the eggy filling is set. 15. Chill, then remove sides of pan carefully, slice and serve. 16. Store in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
