Harvest Fruit Tart

The filling for this tart is so easy that you'll have time to make the homemade crust.

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

Harvest Fruit Tart

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Directions

  1. Prepare and roll out Pastry for Lattice-Top Pie, except roll pastry half for bottom crust into a 12-inch circle. Line a 10- or 11-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan and trim edges. Save remaining pastry for lattice top.
  2. For filling, in a medium saucepan combine apple juice or cider, apricots or peaches, plums, and cherries or raisins. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Meanwhile, stir together brown sugar, flour, and nutmeg; add chopped apple or pear and walnuts. Gradually stir dried fruit mixture into apple mixture.
  3. Transfer filling to pastry-lined tart pan. Top with a lattice crust. If desired, brush pastry with milk and sprinkle with sugar. Bake in 375 degree F oven about 45 minutes or until fruit is bubbly and pastry is golden. Cool on wire rack. To serve, remove sides of tart pan. Makes 12 servings.
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Nutrition Facts (Harvest 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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