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Foodie Thursday

It's another Foodie Thursday on drivetime and Nigel Barden cooks up a treat! Plus there's a brand new confession for the team to consider!

Matt has the sports news, Rebecca is on the money and Sally updates the travel.

1 hour, 55 minutes

Last on

Thu 3 Oct 2013 17:05

Italian Fruit & Nut Tart From a Simon Hopkinson recipe

Serves 4


Prep time 30 mins


Cooking time 45 mins




200g ready-rolled, all-butter puff pastry

100g butter, softened, plus a little extra

75g caster sugar

125g ground almonds

50g plain flour

1 large egg (a large duck egg, in fact, would be perfect here)

grated zest of 1 orange

grated zest of 1Ž2 lemon

a little grated nutmeg

1 tbsp Marsala

1 tbsp Limoncello

60g crystalised orange peel (bought already chopped)

60g plain chocolate 

40g pine kernels

1 little icing sugar

cold, thick cream, to serve



20 x 3cm tart tin.





1.Roll the pastry out a little more thinly & with it line a 20 x 3cm, well-buttered tart tin.


2.Trim the pastry edge, but leave it slightly raised above the rim of the tin, as it will shrink a little during the cooking.


3.Also, prick the base of the pastry all over with a fork.


4.Place in the fridge to rest until the filling is ready. (There is no need to bake the pastry blind for this recipe).


5.Preheat the oven to 190C/gas mark 5; also have a flat baking tray ready in the oven, too, which will help to cook the base of the pastry.


6.Electrically beat together the butter & caster sugar until really light & fluffy; about 5 mins beating on full speed.


7.Turn down the speed a little & briefly beat in the ground almonds & flour until blended in, then beat in the egg as well.


8.Using a rubber spatula, fold in the 2 zests, nutmeg, Marsala, Limoncello, orange peel & chocolate chips (do not add the pine kernels yet).


9.Remove the tin from the fridge & fill with the almond paste mixture.


10.Sprinkle over with the pine kernels.


11.Slide into the oven, on to the preheated oven tray, & bake for 5 mins.


12.Turn the heat down to 180C/gas mark 4 & bake for a further 30-35 mins, until the filling has puffed up, the pine kernels are golden & the whole thing smells divine.


13.Remove the tart, dust with sifted icing sugar, then return to the oven for 2-3 mins until the sugar has slightly glazed.


14.Leave to cool for about 15 mins then remove from the tin.


15.Best eaten warm with cold, thick cream.


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