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Spungata (Apricot Tart)
Ingredients
  • 120g sun-dried apricots
  • 1 tablespoon sultanas
  • 2 teaspoons honey
  • 30g candied orange, finely chopped
  • 1 tablespoon slivered almonds, finely chopped
  • 1 tablespoon pine nuts, finely chopped
  • 1 tablespoon chopped shelled walnuts
  • Pinch ground cinnamon
  • Freshly grated nutmeg, to taste
  • Icing sugar, for dusting
  • subheading: Pastry:
  • 250g plain flour, plus extra for dusting
  • 100g castor sugar
  • Salt flakes, to taste
  • 150g butter, at room temperature
  • 1 egg, lightly beaten
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