Musician's Tart
photo by Kirstin in the Couv
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 baked 9- inch tart pastry shells (pie)
-
FILLING
- 236.59 ml dried pear half, coarsely chopped (4 oz)
- 236.59 ml pitted dates, halved
- 78.78 ml pear juice or 78.78 ml apricot nectar
- 59.14 ml packed brown sugar
-
NUT TOPPING
- 88.74 ml butter or 88.74 ml margarine
- 88.74 ml brown sugar
- 44.37 ml corn syrup
- 118.29 ml pine nuts (about 2 ounce)
- 118.29 ml toasted whole almond (about 2 ounce)
- 118.29 ml dry roasted whole cashews (about 2 ounce.)
- 7.39 ml whipping cream (can use Rich's whip for pareve)
directions
- FILLING.
- Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute.
- Puree mixture in processor to thick paste (can wait til cools a bit). Cool completely.
- Preheat oven to 400 degrees Fahrenheit.
- NUT TOPPING.
- Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves.
- Increase heat, bring to boil. Boil vigorously 1 minute.
- Remove from heat; mix in nuts and (pareve) cream.
- ASSEMBLY.
- Spread fruit filling into bottom of cooled, baked pie/tart shell.
- Set tart pan on cookie sheet. Spoon nut topping over filling.
- Bake until filling bubbles, about 20 minutes Remove from oven and cool on rack for about 10 minutes
- Loosen tart pan from sides (if using pan with removable sides) but do not remove.
- Cool completely in pan.
- Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges.
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RECIPE SUBMITTED BY
Kirstin in the Couv
Portland, OR
I am living with the most wonderful boyfriend in the world in his 150 year old farmhouse. I also have a most fabulous 16-year old son! I love to cook - it's a major stress reliever for me and I thoroughly enjoy the reaction of others when they like my dishes! My other passion is sailing - BF and I plan to take off from Oregon toward the South Pacific in a couple years to live on his boat.