Dried Fruit Tart
Source of Recipe
Redbook
List of Ingredients
Pastry
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold butter or margarine, cut in pieces
3 tablespoons vegetable shortening
5 to 6 tablespoons ice water
Filling
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
3/4 cup golden raisins
1/2 teaspoon cinnamon
2/3 cup orange juice
2 tablespoons butter
1/4 cup firmly packed brown sugar
1 cup coarsely chopped pecans
1 egg
2 tablespoons light corn syrup
Glaze
1 egg white
1 tablespoon sugar
Recipe
1. To make pastry dough, combine flour, sugar, and salt in food processor fitted with metal blade; pulse to mix. Add butter and shortening and pulse 5 to 8 times, until mixture resembles coarse cornmeal. Sprinkle with 3 tablespoons water and pulse. Add 1 to 2 tablespoons water and pulse until dough holds together. On floured surface form dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes (up to 3 days).
2. Heat oven to 400 degrees F. Mix apricots, figs, raisins, and cinnamon in microwave-safe bowl; add orange juice. Cover and microwave on high 5 minutes. Stir in butter, brown sugar, and pecans. Cool 15 minutes.
3. On floured surface, roll dough into a 15" circle. Fold into quarters, then place on large baking sheet and unfold. Place filling in center of pastry, leaving a 2 1/2" border. Fold border of pastry over filling. Combine egg and corn syrup; pour over filling. Brush pastry with egg white and sprinkle with sugar. Bake 20 minutes. Loosely cover with foil and bake 25 minutes. Cool on baking sheet on wire rack.
|
|
member logon
