Tartlets with dried fruit orange flavored

A heart of pine nuts, almonds, hazelnuts, walnuts and pistachios blended from the pulp of the oranges, plums and fragrant is protected by an enclosure of fragrant pastry.

recipe given by our chef at .

ricetta immagine


1.5 kg of pastry
white flour
120 g of butter
1 egg
1 egg yolk
1 tablespoon of starch
70 g of shelled and peeled
60 g of hazelnuts shelled and peeled
50 g of shelled pine nuts
50 g pistachios, shelled and peeled
30 g of walnuts
150 g pitted prunes
2 oranges
granulated sugar
70 g of powdered sugar

These ingredients are able to feed:  22-24persons


Prepare 1.5 kg of shortcrust pastry. While the dough is still resting in the fridge, let's prepare the filling. Blende the dried fruit together with a tablespoon of sugar until you have got a flour.
Then add 80 g of melted butter on a low heat in this meal you have previously placed in a bowl, add a tablespoon of flour, an egg, chopped prunes, grated rind of two oranges, the juice of a orange juice and icing sugar. Mix everything with a wooden spoon and put the mixture aside.
Roll out the pastry on a floured surface and you get a layer of about 4 mm thick. With a part of this coat the molds in the shape of a flower (or any other form you like) already buttered and floured. Fill them with the stuffing and close them with the remaining sheet of pastry. Brush the surface of the tartlet with beaten egg yolk of an egg and bake them in the oven at 200° C for 25-30 minutes.
Serve them warm (they're also good at room temperature), with whipped cream and a glass of dessert wine, perfect (in our opinion) the Passito di Pantelleria.

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