Musician's Tart

READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    baked 9- inch tart pastry shells (pie)
  • FILLING
  • 1
    cup dried pear half, coarsely chopped (4 oz)
  • 1
    cup pitted dates, halved
  • 13
    cup pear juice or 1/3 cup apricot nectar
  • 14
    cup packed brown sugar
  • NUT TOPPING
  • 6
    tablespoons butter or 6 tablespoons margarine
  • 6
    tablespoons brown sugar
  • 3
    tablespoons corn syrup
  • 12
    cup pine nuts (about 2 ounce)
  • 12
    cup toasted whole almond (about 2 ounce)
  • 12
    cup dry roasted whole cashews (about 2 ounce.)
  • 12
    tablespoon 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.