Tuesday, January 21, 2014
Autumn Dried Fruit Nut Tart
adapted from Baking for All Occasions
1 recipe tart pastry
1 cup dried peaches and pears, or use all apricots or all peaches cut into thin strips
1/2 cup boiling water
2 tbsp orange liqueur
1/3 cup orange juice
3 tbsp sugar
1/2 stick plus 1 tbsp unsalted butter or margarine, softened
1/2 cup plus 2 1/2 tbsp powdered sugar
3/4 cup ground natural almonds
1 large egg
Drop of almond extract, optional
Preheat your oven to 400 degrees and have ready a nine inch tart pan. Roll out your pastry and fit into the tart pan. Chill in the freezer for about twenty minutes. Partially bake for about twenty minutes. Remove from the oven carefully and allow to cool while you prepare the filling. Lower the oven temperature to 350.
In a small saucepan, combine the dried fruit and water. Let soak for about half an hour. Add the liqueur and orange juice and bring to a boil. Reduce to low and simmer until almost all the liquid has evaporated. Towards the last minutes of cooking, stir in the sugar. Remove from the heat and stir to bring it together into a smooth, thick paste. Spread the fruit mixture over the bottom of the tart crust. Set aside while you prepare nut filling.
In a small bowl, beat together the margarine, sugar, and nuts until smooth. Add the egg and mix just until blended. Spread the mixture evenly over the fruit mixture.
Bake until the top feels set about 35 minutes. Transfer to a wire rack and cool completely.