Spungata: Ligurian Apricot Tart Recipe From Lunigiana (Spongata)

Ingredients

• 120g sun-dried apricots
• 1 tablespoon sultanas
• 2 teaspoons honey
• 30g candied orange, finely chopped
• 1 tablespoon slivered almonds, finely chopped
• 1 tablespoon pine nuts, finely chopped
• 1 tablespoon chopped shelled walnuts
• Pinch ground cinnamon
• Freshly grated nutmeg, to taste
• Icing sugar, for dusting
• 250g plain flour, plus extra for dusting
• 100g castor sugar
• Salt flakes, to taste
• 150g butter, at room temperature
• 1 egg, lightly beaten