Preheat the oven to 325-degrees.
Combine the raisins, currants, chopped apricots, and chopped dates in a mixing bowl.
Pour the hot tea over the fruit and stir to mix together. Allow the fruit to steep in the tea until completely cool, about 15 minutes stirring frequently.
In a large mixing bowl add the brown sugar along with white whole-wheat flour, the pastry flour, baking powder, and kosher salt. Mix on medium speed until the dry ingredients are blended together, about 1 to 2 minutes.
Add the fruit and tea along with the butter, blending on low speed until the fruit is mixed into the batter, about 2 to 3 minutes.
Stir in the egg, mixing on low for about 2 minutes.
Scoop the batter into an 8” round cake pan that has been sprayed with cooking spray.
Sprinkle the tablespoon of sugar over the top of the bread.
Bake in a 325-degree oven for 1 hour and 10 or until the bread tests done when a toothpick inserted in the center comes out clean.
Let the bread cool in the pan on a rack for 10 minutes. Carefully run a knife around the edge of the pan and turn the bread out on a wire rack to cool completely.