Sally Darr's Updated Dried Fruit Tart
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
38
Spice
52
Sweetness
50
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
In a saucepan simmer dried fruit and cider, covered, stirring occasionally, until cider is absorbed, about 10-minutes
2
Cool fruit mixture and chop coarse
3
In a bowl stir together fruit mixture, walnuts, butter, and 3/4 cup sugar
4
Preheat oven to 375°F
5
Roll out 1 pastry sheet into a 13-inch square and transfer to an 11-inch round tart pan with a removable fluted rim
6
Trim overhang to 1/2 inch and fold toward center of tart, pressing gently against edge of pan
7
Spread fruit filling evenly in shell
8
Roll out remaining pastry sheet into a 10-inch square and with a saw-toothed pastry wheel cut into 10-by 1/2 inch strips
9
Weave pastry strips into a lattice pattern over tart and trim overhanging ends to 1/4 inch, tucking them between pastry edge and filling
10
Brush lattice with egg wash and sprinkle with remaining tablespoon sugar
11
Bake tart in middle of oven 40 minutes, or until crust is golden brown, and cool in pan on a rack
12
In a saucepan simmer dried fruit and cider, covered, stirring occasionally, until cider is absorbed, about 10-minutes
13
Cool fruit mixture and chop coarse
14
In a bowl stir together fruit mixture, walnuts, butter, and 3/4 cup sugar
15
Preheat oven to 375°F
16
Roll out 1 pastry sheet into a 13-inch square and transfer to an 11-inch round tart pan with a removable fluted rim
17
Trim overhang to 1/2 inch and fold toward center of tart, pressing gently against edge of pan
18
Spread fruit filling evenly in shell
19
Roll out remaining pastry sheet into a 10-inch square and with a saw-toothed pastry wheel cut into 10-by 1/2 inch strips
20
Weave pastry strips into a lattice pattern over tart and trim overhanging ends to 1/4 inch, tucking them between pastry edge and filling
21
Brush lattice with egg wash and sprinkle with remaining tablespoon sugar
22
Bake tart in middle of oven 40 minutes, or until crust is golden brown, and cool in pan on a rack
23
Serve tart warm or room temperature with whipped cream or ice cream
24
Serve tart warm or room temperature with whipped cream or ice cream