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1
Cook the dried fruit by simmering in a saucepan of water until softened enough to mash.
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2
Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.
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3
Have this done in advance and at room temperature when ready to fill pastry.
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4
Set flour for the pastry dough in a bowl and using two forks or a pastry blender, cut in the butter pieces until the mixture resembles small pebbles.
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5
Add water a little at a time, mixing until the dough starts to form up a ball.
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6
Gather into a ball with your hands gently and knead on a very lightly floured surface just enough to make a smooth ball of dough- do not overwork the dough.
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7
Cover in plastic and chill while preparing filling.
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8
If you prefer, you may substitute a premade refrigerated pastry dough.
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9
Beat the eggs until they are thick and lemony.
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10
Beat in the granulated sugar 1 Tbsp at a time.
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11
Fold in the nuts.
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12
Roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9-inch well greased springform pan.
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13
Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
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14
Bake in a preheated 350u00b0F oven for 30-40 minutes, or until the eggy filling is set.
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15
Chill, then remove sides of pan carefully, slice and serve.
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16
Store in the refrigerator.
