Ingredients

Servings 8

• ⅝ lb all-purpose flour
• 7 oz butter
• 3 ½ oz walnut kernels
• 3 ½ oz dry biscuits
• 5 oz sugar
• 1 lemon
• 1 ¾ oz sultanas
• 5 oz whipping cream
• 1 pinch spices
• 1 ¾ oz all-purpose flour
• 3 eggs
• 1 lb fresh fruit
• salt

Preparation

40 minutes preparation + 55 minutes cooking

Swiftly mix half of the flour with 2/3 cup of butter left to soften out of the fridge and cut into pieces. Having obtained a homogeneous dough, wrap it in a ball inside a napkin and put to rest in a cool place (even the fridge). After a couple of hours, separately mix the rest of the flour with some lightly salted water: as much as necessary to obtain a medium consistency mixture. Work the dough thoroughly, and then roll out lightly. Put the loaf of dough with butter (the one prepared at the beginning) in the center of this second one. Enclose it with this sheet and roll everything out. After obtaining a sheet of about 12 inches per side, fold it in on itself in four and again roll out. Repeat this operation three more times. After rolling out for the fourth time, divide the sheet into two portions and roll out both with a rolling pin so as to obtain two disks about 0,2 inch thick. Fit one of the two (the larger in diameter) inside a pie-tin about 8,8 inches in diameter, previously buttered and sprinkled with flour. Gently press the sheet against the walls of the mold, then trim off any dough protruding from the lip of the receptacle and prick the base all over. In a blender, chop the biscuits with the kernels, adding one or two spoonfuls of sugar. Sprinkle this mixture over the base of the crust in a compact layer, and lightly compress it. Put the oven-dish in the fridge and in the meantime, peel the fruit and dice it. Once finished, arrange the well-drained fruit salad on top of the dough and sprinkle the raisins over it. In a blender, whisk the cream with the yolks, the remaining sugar, the rind of lemon finely grated, and the rest of the flour and the spices. Add to the blended mixture the egg whites beaten to stiff peaks and pour the preparation over the fruit. Lay the second disk of dough on top of the fruit and carefully stick together the edges of the two layers. Make a hole in the center of the tart to act as a vent and bake in a preheated oven at 425°F, until nicely golden.