Eastington@Paddington

Ligurian Apricot Tart
-a month of Ligurian cooking inspired by Lucio Galletto

Recipe online from Be-Inspired (Roberta Muir): https://food-wine-travel.com/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

Spungata Pastry

• 250g plain flour, plus extra for dusting
• 100g castor sugar
• Salt flakes, to taste
• 150g butter, at room temperature
• 1 egg, lightly beaten

Delicious!