Tranches aux fruits secs
A three-layered dried fruit slice with a cookie base on the bottom, cooked dried fruit in the middle, and an oat syrup topping.
Ingredients
all-purpose flour
175 g
butter (diced)
90 g
fine sugar (extra fine)
50 g
mixed dried fruit (pitted/seeded)
250 g
apple juice or orange juice
300 ml
corn syrup
225 g
orange zest (finely grated)
1
orange juice
3 tbsp
rolled oats
90 g
Instructions
1
Preheat oven
Preheat oven to 180°C (th. 6). Grease a 28 x 18 cm shallow pan.
2
Make cookie base
Place flour and butter in a mixer, mix until crumbly. Add sugar and continue mixing until the dough comes together and can be formed into a ball. Press the dough into the pan, flatten and smooth the surface with the back of a fork. Bake for 15 minutes until the surface begins to turn golden.
3
Prepare fruit filling
Meanwhile prepare the filling. If needed, pit or seed the dried fruit. Chop finely, place in a pot, and add apple juice or orange juice. Bring to a boil, then reduce heat and cover. Simmer on low heat for 15 minutes until the liquid is fully absorbed.
4
Spread filling
Pour the fruit filling over the baked crust in the pan and smooth with the back of a spoon.
5
Make oat topping
Place corn syrup in a bowl, add orange zest, orange juice, and rolled oats. Mix until evenly combined. Pour over the fruit layer and smooth.
6
Second bake
Return to the oven and bake for 25 minutes. Cool in the pan for several hours, then cut into squares or bars.
