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Home Recipes Pierre Gagnaire’s Dried Fruit Tart with Orange Granita

Dried fruit tart with orange granita and burrata

Best enjoyed with Blason Rosé
Blason rosé
Dessert
1H
Vegetarian

Ingredients (Serves 4)

For the sweet pastry
150g pastry flour
90g butter
35g egg
18g ground almonds
57g icing sugar
1g vanilla powder
1g fleur de sel
For the Filling
3 Medjool dates
2 dried figs
70g golden raisins
70g Zante currants
3 dried apricots
2 Agen prunes
8 walnut halves
4 black olives
To Finish
1 burrata
1 orange, segmented
Orange granita
Vanilla syrup
DISCOVER BLASON ROSE
Dried fruit tart with Blason Rosé
1
Prepare the pastry
  • Mix the ground almonds, flour, icing sugar, vanilla and fleur de sel. Add the softened butter and egg to form a smooth dough.
  • Roll out the pastry and line individual tart tins (around 10cm in diameter). Bake until lightly golden, then leave to cool completely.
2
Make the vanilla syrup and fruit filling
  • Bring the water, sugar and vanilla to the boil to make a syrup.
  • Roughly chop the dates, figs, apricots and prunes, then combine with the raisins, currants, walnuts and olives. Leave the fruit to macerate in the warm vanilla syrup until softened, then drain.
3
Prepare the orange granita
  • Mix the strained orange juice with the lemon juice and sugar. Pour into a shallow tray and freeze, scraping regularly with a fork until a light, crystalline granita forms.
4
Assemble the tart
  • Spoon a little burrata onto each serving plate and place the baked tart shell on top.
  • Fill the tart with the macerated dried fruits and finish with fresh orange segments.
5
Finish and serve
  • Spoon the orange granita into chilled frosted glasses and pour Blason Rosé over the granita just before serving.
  • Serve alongside the tart for a festive pairing that balances rich dried fruits with bright citrus freshness.
Blason Rosé pairs beautifully with dried fruits, walnuts and dates. Its generous fruit, honeyed notes and delicate spice bring freshness and elegance to this festive dessert.
Pierre Gagnaire

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.
Meet Pierre Gagnaire
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