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Dried fruit tart and orange jam

A simple and good Sicilian Christmas cake

by Ada Parisi
5 min read
Crostata di frutta secca e marmellata di arance

The dried fruit and orange marmalade tart is an elegant dessert, timeless and is perfect as a dessert for Christmas. A little’ as the CREAM AND MANDARIN TART, fragrant. In Sicily it is a must for holiday breakfasts, When dried fruit triumphs at the end of a meal and not only. It can be found in all pastry shops but also in bakeries. And I'll also leave you the VIDEO RECIPE to make you understand how elegant it is to bring to the table. Very easy to prepare, It is shortcrust pastry and stuffed with Arann jamand. In addition, it is covered with lots of dried fruit: is a simple dessert but very rich. Is’ Obviously the jam must be of the highest quality, better if with candied peel inside.

Equally obviously I tell you that The best orange jam is the one you can prepare at home. So take the opportunity to try my RIBERA ORANGE MARMALADE PDO (but if you love blood oranges also use Sanguinelle or Tarocco). So you can give it as a gift at Christmas, enjoy it all year round and prepare this delicious tart of dried fruit and orange jam. Among other things, you will also find the video step by step recipe so you can't go wrong.

As for the dried fruit, I have remained in the wake of tradition and I used nuts, hazelnuts, pistachios from Bronte Dop and almonds from Avola. But you can also choose something more exotic like pecans or macadamia, cashew nuts, pine nuts or even natural peanuts. Keep a tablespoon of jam because the final touch will be to polish the tart to make it even more beautiful.

And if you like the idea but prefer even richer and buttery desserts, Try the delicious CHRISTMAS SHORTBREAD, inspired by Breton traditions. Don't forget to take a look at the CHRISTMAS SPECIAL. And happy holidays!

Dried fruit tart and orange jam

Crostata di frutta secca e marmellata di arance


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 5 voted )


250 grams of double zero flour or for cakes

130 grams of cold butter

100 grams of powdered sugar

grated lemon and/or orange zest

30 grams of egg yolks (approx. 2 but weigh them)

a pinch of salt

a few tablespoons of milk, If necessary

Orange Marmalade

mixed nuts

Apricot jelly or jam neutral (oranges, apricots) to brush the cake


The dried fruit tart and orange jam is simple and quick to make but very elegant. For the pastry, put the flour on the work surface, icing sugar, butter and salt and start kneading. When you have obtained a dough with large crumbs, add the egg yolks and, If necessary, a few tablespoons of milk to soften the dough. Add the grated orange and lemon zest. You have to get a smooth loaf, firm and compact as you see in the VIDEO RECIPE STEP BY STEP. Wrap the pastry in plastic wrap and refrigerate for at least 30 minutes. Obviously, you can prepare the pastry even a day in advance.

Grease and flour a cake tin of about 22-24 centimeters in diameter. Roll out the pastry with a rolling pin and cover the bottom and sides of the cake pan. If you have leftover shortcrust pastry, try to some of my 12 TYPES OF SHORTBREAD COOKIES WITH A SINGLE DOUGH. Prick the pastry with the tines of a fork and distribute the orange jam evenly. It's up to you to choose in what quantity: Don't overdo it though, otherwise you will no longer feel the taste of dried fruit.

Now you just have to decorate the tart with the dried fruit you prefer: I used walnuts, almonds, pistachios and hazelnuts and I arranged the dried fruit in concentric centers, as you see in VIDEO RECIPE.

Preheat the oven to 180 degrees static, cover the tart with a sheet of parchment paper or aluminum and cook for 25 minutes. Then uncover the tart and continue cooking for another 10 minutes or until the pastry is golden on the surface and the dried fruit is not lightly toasted. Cooking too long, In fact, could make dried fruit bitter.

Remove from the oven the tart. Melt a tablespoon of neutral apricot jelly, apricot jam or orange jam in 2 tablespoons boiling water. Mix well and brush the dried fruit with this syrup. So the tart will be shiny and even more beautiful. Bon appétit!

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