Spongata - Italian Spiced Nut and Fruit Tart

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• 2 tablespoons cold water 2 tablespoons cold water
• For the filling: For the filling:
• 1 cup (150g) almonds, toasted and chopped 1 cup (150g) almonds, toasted and chopped
• 1 cup (150g) walnuts, toasted and chopped 1 cup (150g) walnuts, toasted and chopped
• 1 cup (150g) dried figs, chopped 1 cup (150g) dried figs, chopped
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) dried apricots, chopped 1 cup (150g) dried apricots, chopped
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 47g (Sugars: 28g)
• Protein: 7g
• Fiber: 5g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. 2.
   In a small bowl, whisk together the egg and cold water. Pour the egg mixture into the flour mixture and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F). Grease a 9-inch tart pan with a removable bottom.
4. 4.
   In a separate bowl, combine the toasted and chopped almonds, walnuts, dried figs, raisins, dried apricots, sugar, cinnamon, nutmeg, cloves, lemon zest, orange zest, honey, and melted butter. Mix well until all the ingredients are evenly distributed.
5. 5.
   On a lightly floured surface, roll out the chilled pastry dough into a circle slightly larger than the tart pan. Carefully transfer the rolled-out dough to the prepared tart pan and press it gently into the bottom and sides.
6. 6.
   Spoon the filling mixture into the pastry shell, spreading it evenly. Fold any excess dough over the edges of the filling, creating a rustic look.
7. 7.
   Bake the Spongata in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.
8. 8.
   Remove from the oven and let it cool for at least 15 minutes before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat until they become fragrant and lightly golden. Be careful not to burn them.
• Walnuts — Toast the walnuts in a dry skillet over medium heat until they become fragrant and lightly golden. Be careful not to burn them.
• Dried figs — If the dried figs are too dry, soak them in warm water for 10 minutes before chopping.
• Dried apricots — If the dried apricots are too dry, soak them in warm water for 10 minutes before chopping.
• Lemon and orange zest — Use a microplane or fine grater to zest the fruits, making sure to only grate the outer colored part of the peel, avoiding the bitter white pith.

Tips & Tricks

• For an extra flavor boost, you can soak the dried fruits in rum or brandy for a few hours before using them in the filling.
• Serve Spongata with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• If you prefer a sweeter filling, you can increase the amount of sugar or add a drizzle of honey over the top of the tart before baking.
• Spongata can be made a day in advance and stored in an airtight container at room temperature. Warm it up slightly before serving for the best experience.
• Experiment with different combinations of dried fruits and nuts to create your own unique variation of Spongata.

Serving advice

Spongata is best enjoyed warm or at room temperature. Serve it as a dessert after a delicious Italian meal or as a sweet treat during festive occasions. Cut it into wedges and serve on dessert plates. Optionally, you can dust the top with powdered sugar for an elegant touch.

Presentation advice

To enhance the presentation of Spongata, you can garnish each slice with a sprig of fresh mint or a dusting of powdered sugar. Serve it on a decorative dessert plate or a rustic wooden platter to showcase its homemade charm.