You can use any combination of dried fruits and nuts in this versatile recipe – just make sure the total amount of fruits and nuts corresponds to the weight given in the recipe. We love these tarts served with whipped cream or ice cream.
- Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix together the butter and flour until it is crumb-like in consistency. With the machine on a low speed, add the sugar and then the egg, mixing gently just to incorporate.
- When a dough starts to form, take it out of the bowl and knead gently on a floured work surface to bring it together. Cover the pastry in cling film and put it in the fridge to rest for 20–30 minutes.
- Once the pastry has rested, cut it in half, then wrap one half in the cling film and pop it back in the fridge. On a lightly floured surface, roll out the other half to a thickness of about 5mm (¼in) and large enough to fill four of the tart tins.
- Line four of the tins with the pastry, gently pressing it down into the base and sides of each tin. Using a sharp knife, cut away any excess pastry in a neat line with the edge of each tin and prick the base of the pastry a few times with the point of the knife. Use the remaining dough to line the other four tins, then place the tart cases back in the fridge to rest for another 20–30 minutes.
- While the tart cases are resting, preheat the oven to 170°C (325°F), Gas mark 3.
Remove the tart cases from the fridge, line them with baking parchment and fill with baking beans, then place in the oven and bake ‘blind’ for 10 minutes. Take out of the oven, carefully remove the baking beans and baking parchment and bake the tart cases for another 10 minutes, or until completely cooked and a light golden-brown in colour.