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.

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  • Makes: 12 servings
  • Makes: 12 slices
  • Prep: 35 mins
  • Bake: 45 mins 375°F

Dried Fruit Tart

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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

Directions

  1. Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water over part of mixture. Toss with a fork. Push to side of bowl; repeat, until all is moistened. Divide in half; form each half into a ball.
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Nutrition Facts (Dried Fruit Tart)

  • Per serving:
  • 333 kcal ,
  • 15 g fat
  • (3 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 152 mg sodium ,
  • 47 g carb. ,
  • 3 g fiber ,
  • 23 g sugar ,
  • 4 g pro.

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