Fruitcake Tart

  • Preparation 30 MIN
    Cooking 40 MIN
    Chilling 30 MIN
  • Servings 8
  • Freezes



  1. Evenly pat the dough into a 23-cm (9-inch) square pie plate with 2.5-cm (1-inch) high sides and a removable bottom (see note). Press firmly onto the bottom and sides of the plate. With a fork, prick the bottom of the pastry. Refrigerate for 30 minutes.
  2. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  3. Bake for about 10 minutes. Cool completely.
  4. Reduce the oven’s temperature to 165 °C (325 °F).
  5. In a large bowl, combine the nuts and fruit. Set aside.
  6. Meanwhile, in a food processor, combine the almond paste and sugar. Add the eggs and pulse until smooth. Add the cream, rum, and orange zest. Pour into the bowl with the fruit and nuts. Combine thoroughly.
  7. Pour into the crust. Bake for about 30 minutes or until the pie is golden brown. Serve cold.


A square pie plate makes for a different look on a pie table. Alternatively, you can use a round 23-cm (9-inch) pie plate.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 425  
Total Fat 25 g  
Saturated Fat 9 g  
Sodium (salt) 60 mg  
Carbohydrates 43 g  
Fibre 3 g  
Protein 8 g