A Raisin and Nut Tart with European Corinthian black raisins is a delightful dessert that combines the sweetness of raisins with the crunchiness of nuts in a rich, buttery pastry shell. Here's a recipe to make a delicious tart:

Ingredients:

For the Pastry Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 egg yolk
• 2-3 tablespoons ice water

For the Filling:

• 1 cup European Corinthian black raisins
• 1 cup mixed nuts (such as almonds, walnuts, and pecans), roughly chopped
• 1/2 cup brown sugar
• 1/2 cup corn syrup or maple syrup
• 2 tablespoons unsalted butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Pastry Crust:

   • In a food processor, combine the flour, cold cubed butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
   • Add the egg yolk and pulse again until the dough starts to come together.
   • Gradually add ice water, 1 tablespoon at a time, and pulse until the dough forms into a ball.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

3. Roll Out the Dough:

   • On a floured surface, roll out the chilled pastry dough into a circle slightly larger than your tart pan.
   • Carefully transfer the rolled-out dough to a greased tart pan, pressing it gently into the bottom and sides. Trim any excess dough from the edges.

4. Prepare the Filling:

   • In a bowl, mix together the European Corinthian black raisins and mixed nuts.
   • In another bowl, whisk together the brown sugar, corn syrup (or maple syrup), melted butter, eggs, vanilla extract, and a pinch of salt until well combined.

5. Assemble and Bake the Tart:

   • Spread the raisin and nut mixture evenly over the prepared pastry crust in the tart pan.
   • Pour the brown sugar mixture over the raisin and nut mixture, ensuring it is evenly distributed.
   • Place the tart pan on a baking sheet to catch any drips.
   • Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.

6. Cool and Serve:

   • Allow the tart to cool in the pan for about 10-15 minutes before removing it from the tart pan.
   • Let the tart cool completely on a wire rack before slicing and serving.
   • Serve the raisin and nut tart with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

This Raisin and Nut Tart with European Corinthian black raisins is a perfect dessert for any occasion, with its buttery crust and sweet, nutty filling. Adjust the types of nuts used according to your preference, and feel free to add a sprinkle of cinnamon or nutmeg for extra flavor.