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Apple Harvest Fruit Tart




Source of Recipe


Savoring the Seasons of the Northern Heartland by Beth Dooley and Lucia Watson


Recipe Introduction


Enriched with nuts and dried fruit, this tart makes the best of late-harvest apples. It's very rich. Cut slices thin and serve with whipped cream.


List of Ingredients




Crust:
3 c. flour
2 tbsp. sugar
1 c. (2 sticks) butter
2 egg yolks
6 to 7 tbsp. ice water

Tart:
1 c. chopped dried prunes
1 c. chopped dried apricots
½ c. golden raisins
1 c. peeled, chopped apples
1/3 c. sugar
½ c. chopped walnuts
¼ c. melted butter
2/3 c. Grand Marnier, or orange juice


Recipe



To prepare the crust: In a large bowl, mix together flour and sugar. Cut in the butter to make soft, small crumbs. Stir in the egg yolks and then add the water, 1 tablespoon at a time, to make a soft dough. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.

To prepare the tart: Roll out half of the tart-crust dough and line a 10-inch tart pan; refrigerate.

Preheat oven to 350 degrees.

Place the dried prunes, apricots and raisins in a medium-size saucepan and add just enough water to cover the fruit. Bring to a boil, cover the pan, and cook for about 20 minutes, or until the fruit is very soft. Drain the fruit and cool slightly.

Add the apples, sugar, walnuts, butter and Grand Marnier or orange juice and stir until the sugar is melted. Heap the filling into the tart pan. Roll out and cut the remaining dough into strips and make a lattice top, crimping the edges. Bake for about 30 to 35 minutes. Remove from oven and cool slightly before serving.

Serves 12