Amaranth jam
1 cup of orange juice
1/2 cup of dried apricots without seeds
Damson glaze
1/2 cup of water
1/3 cup of orange juice
150g of dried damsons
Filling
1 cup of amaranth jam
1 cup of damson glaze
1 tablespoon of cinnamon
1 tablespoon of brown sugar
200g of pears without core
150g of raisins without core
6 bananas
5 apricots
5 pineapple slices
3 mangoes without skin
3 pears without skin
1 lemon
For decoration
1 cup of chopped almonds or hazelnuts
10 pecans
Accessory
25cm diameter tart mold
Amaranth jam
1 cup of orange juice
1/2 cup of dried apricots without seeds
Damson glaze
1/2 cup of water
1/3 cup of orange juice
150g of dried damsons
Filling
1 cup of amaranth jam
1 cup of damson glaze
1 tablespoon of cinnamon
1 tablespoon of brown sugar
200g of pears without core
150g of raisins without core
6 bananas
5 apricots
5 pineapple slices
3 mangoes without skin
3 pears without skin
1 lemon
For decoration
1 cup of chopped almonds or hazelnuts
10 pecans
Accessory
25cm diameter tart mold
Amaranth jam
Soak the apricots in warm water until they're soft
Then, blend them with orange juice to a creamy consistency
Damson glaze
Leave the damsons to soak in warm water until they're soft
Then, blend them with orange juice and reserve some of the liquid if needed
Dilute by adding some of the reserved liquid, if necessary
Filling
Cut five pineapple slices and remove the core
Also, prepare the other fruits by cutting them into pieces and squeezing some lemon juice over them
Reserve these
Press the pears into a 25cm diameter tart mold
Assemble the tart by layering the ingredients in the following order: banana slices, amaranth jam, mango slices, raisins, pear slices, and damson glaze
Sprinkle with cinnamon and brown sugar
Top the tart with pineapple slices, decorating them with apricots in the center
Place pecans between the pineapple slices and press hazelnuts or almonds into the sides of the tart
Bake the tart in a medium-temperature oven for 25 minutes
Let it cool, then unmold and serve.
