Dried Fruit Tart

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.

by 2  people
add your rating
add a comment

Related Categories:

Desserts, Pie
Recipe from Better Homes and Gardens
SERVINGS
12
YIELD
12 slices
PREP TIME
35 mins

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
SERVINGS
12
YIELD
12 slices
PREP TIME
35 mins
by 2  people
add your rating
add a comment

Related Categories:

Desserts, Pie
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

Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

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. 
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: 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 (µg) 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
Comments
Back to Top