Dried Fruit Tart

Dried fruit gets plumped up to juicy goodness in this fruit dessert recipe. Adding fresh apples makes this tart a sweet sensation.


Dried Fruit Tart

by 2  people


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Servings: 12
Yield: 12 slices
Prep Time: 35 mins
Related Categories: Desserts, Pie
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Ingredients
  • 1   
    recipe Pastry for Lattice-Top Pie (see recipe below)
  • 1 2/3  cups 
    apple juice or apple cider
  • 3/4  cup 
    snipped dried apricots or peaches
  • 3/4  cup 
    snipped dried pitted plums (prunes)
  • 1/2  cup 
    dried tart cherries or raisins
  • 1/3  cup 
    packed brown sugar
  • 1/4  cup 
    all-purpose flour
  • 1/4  teaspoon 
    ground nutmeg
  • 1   cup 
    chopped, peeled cooking apple or pear
  • 1/2  cup 
    broken walnuts
  •  
    Milk (optional)
  •  
    Granulated sugar (optional)
Pastry for Lattice-Top Pie
  • 2   cups 
    all-purpose flour
  • 1/2  teaspoon 
    salt
  • 2/3  cup 
    shortening
  • 6 - 7   tablespoons 
    cold water

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.
Pastry for Lattice-Top Pie
1.
Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water over part of mixture. Toss with a fork. Push to side of bowl; repeat, until all is moistened. Divide in half; form each half into a ball.

Nutrition information
Per Serving: cal. (kcal) 333, Fat, total (g) 15, sat. fat (g) 3, carb. (g) 47, Monosaturated fat (g) 6, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 23, pro. (g) 4, vit. A (IU) 777, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, sodium (mg) 152, Potassium (mg) 309, calcium (mg) 30, iron (mg) 2, Fruit () 2, Other Carb () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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