Dried Fruit Tart
Recipe from
Better Homes and Gardens
Dried fruit gets plumped up to juicy goodness in this fruit dessert recipe. Adding fresh apples makes this tart a sweet sensation.
Servings:
Makes 12 slices
Prep Time:
35 mins
Total Time:
1 hr 20 mins
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Ingredients
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1recipe Pastry for Lattice-Top Piesee savings
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1-2/3 cupsapple juice or apple cidersee savings
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3/4 cupsnipped dried apricots or peachessee savings
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3/4 cupsnipped dried pitted plums (prunes)see savings
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1/2 cupdried tart cherries or raisinssee savings
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1/3 cuppacked brown sugarsee savings
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1/4 cupall-purpose floursee savings
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1/4 teaspoonground nutmegsee savings
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1 cupchopped, peeled cooking apple or pearsee savings
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1/2 cupbroken walnutssee savings
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Milk (optional)see savings
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Granulated sugar (optional)see savings
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Directions
1.
Preheat oven to 375 degrees F. Prepare and roll out Pastry for Lattice-Top Pie. Line a 10- or 11-inch tart pan with a removable bottom with the bottom pastry. Press pastry into fluted sides of tart pan and trim edges. Set aside remaining pastry for lattice top.
2.
For filling, in a medium saucepan combine apple juice, apricots, plums, and cherries. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Meanwhile, in a large bowl stir together brown sugar, flour, and nutmeg; add chopped apple and walnuts. Gradually stir dried fruit mixture into apple mixture.
3.
Transfer filling to pastry-lined tart pan. Top with pastry strips in lattice pattern. If desired, brush pastry strips with milk and sprinkle with sugar. Bake about 45 minutes or until fruit is bubbly and pastry is golden. Cool on wire rack. To serve, remove sides of tart pan.
4.
Makes 12 slices
Nutrition information
Per serving: Calories 333, Total Fat 15 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 5 g, Cholesterol 0 mg, Sodium 152 mg, Carbohydrate 47 g, Total Sugar 23 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 3%, Iron 12%. Exchanges: Fruit 1.5, Other Carbohydrate 1.5, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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