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Dried Fruit Tart

Source: Dessert - The Grand Finale
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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 8-10
RECIPE INGREDIENTS
Pastry
1 1/2 cups all-purpose flour
1/2 cup ground hazelnuts
2 tablespoons sugar
11 tablespoons unsalted butter
1 egg
1 tablespoon cold water
Beaten egg, for glazing
Filling
1 cup pitted prunes
1 cup dried apricots
1 large green apple, peeled, cored and chopped
1/2 cup raisins
1/2 cup sugar
1/2 cup chopped walnuts
4 tablespoons unsalted butter, melted
1/2 cup brandy
Dried Fruit Tart Recipe at Cooking.com
DIRECTIONS
Pastry:


Combine the flour, ground hazelnuts, sugar and butter in a food processor. Process to a coarse meal. Add the egg and water and process until the mixture just forms a mass. Gently pat together into a ball and wrap in plastic wrap.. Refrigerate for 30 minutes.


Preheat oven to 350 degrees F.


Filling:


Combine the prunes, apricots, apple and raisins in a saucepan. Add enough water to cover and simmer until the fruit is tender, about 20 minutes. Drain the fruit and return it to the saucepan. Add the sugar, walnuts, melted butter and brandy. Simmer for 5 minutes. Cool.


Roll out two-thirds of the pastry and line a 10-inch pie pan, leaving a 1/2 inch overhang. Spoon in the filling, piling into the center. Roll out the remaining pastry and cut into narrow strips. Arrange the strips in a lattice pattern over the top of the pie. Fold in the edge of the crust and crimp. Brush with a little beaten egg. Bake until the top is golden, about 30-35 minutes.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fall Pies & Tarts: Pumpkin, Pecan, Apple & More
Nutrition Facts per Serving
Yield:   Serves 8-10
Calories: 477
Fat. Total: 25g
Fiber: 4g
Carbohydrates, Total: 55g
Sodium: 16mg
% Cal. from Fat: 47%
Cholesterol: 80mg
Protein: 6g
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