Dry Fruit Tart

by Chef Manuel Vilela

Introduction by James Chatto:
“Traditional Portuguese cooking with a modern North American twist,” is how restaurateur Albino Silva describes the food at Chiado, the fine-dining cornerstone of Toronto’s Little Portugal neighbourhood and Senhor Antonio, its adjoining tapas bar. Manuel Vilela is the chef who brings the notion to life. Very few people cook fish better than Mannie, but his range covers all aspects of the kitchen, including this traditional Portuguese dessert. Its rich, sweet flavours are perfectly suited to late autumn dinners, especially when matched with a glass of tawny port.

A linzer-like tart chock full of fruit and nuts.

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
2 1/4 cups all-purpose flour
1 1/2 cups ground hazelnuts
2 egg yolks, beaten
1 tsp vanilla

Filling:
1/3 cup chopped dried apricots
1/3 cup chopped dried prunes
1/3 cup chopped dried figs
1/3 cup raisins
1/3 cup dried cherries
1/3 cup chopped pecans
1/3 cup slivered almonds
1/3 cup hazelnuts

Caramel:
1/2 cup sugar
1/4 cup water
1/2 cup whipping cream

Place butter, sugar, salt and cinnamon in a food processor.

Pulse to combine.

Add flour and hazelnuts and pulse until mixture resembles small peas.

Add egg yolks and vanilla and pulse until mixture begins to clump together.

Scrape mixture out of food processor onto a floured board and combine into a ball. Mixture may be slightly sticky.

Chill for 1 hour.

Preheat oven to 375 F.

Roll or pat out pastry into a 9 to 10 inch tart pan.

Scatter fruit and nuts over pastry.

Bring sugar and water to boil on medium heat for about 12 minutes or until golden.

Remove from heat and stir in cream until incorporated.