Ingredients

• 120g (2/3 cup) dried apricots
• Sprinkling of ground cinnamon
• 1 egg
• 100g caster sugar
• 250g (1 2/3 cups) plain flour
• Sea salt
• 150g butter, chopped, at room temperature
• 1 tablespoon pine nuts, chopped
• 20g blanched almonds, finely chopped
• 30g candied fruits, chopped

Method

• Step 1 Boil the apricots for 20 minutes with a generous pinch of ground cinnamon. Remove them from the water, let them cool, then mash them into a jam and set aside.
• Step 2 Beat the egg and mix it with the sugar. On a clean flat surface, make a mound of the flour. Add a pinch of salt. Make a well in the middle of the flour and pour in the egg mixture. With your hands, mix in the butter and make a firm dough. If it seems dry, add 1 tablespoon water. Let the dough rest for 30 minutes.
• Step 3 Preheat oven to 180C/160C fan forced. In a bowl, combine mashed apricot, pine nuts, almond and candied fruit.
• Step 4 Divide the dough into 2 balls, one slightly bigger than the other. With a rolling pin, roll the bigger one into a disc that can cover the bottom and sides of a greased 30cm round tart tin. Roll out the other ball into a smaller disc and set aside.
• Step 5 Spread the fruit and nut mixture over the bottom layer of dough, spreading it evenly. Rest the top layer of dough over the top and press down around the edges; slice off any overlapping dough. Bake for 30 minutes.
• Step 6 Take the tart out of the oven and leave for at least 30 minutes before serving. Spungata is best served lukewarm, with cream or ice cream.