Musician's tart

1 servings

Ingredients

Quantity Ingredient
1 Baked 9\" tart; (pie) pastry shell
1 cup Dried pears; coarsely chopped, (4 oz)
1 cup Pitted dates; halved
⅓ cup Pear or apricot nectar
¼ cup Packed brown sugar
6 tablespoons Margarine
6 tablespoons Brown sugar
3 tablespoons Corn syrup
½ cup Pine nuts; (about 2 oz.)
½ cup Toasted whole almonds; (about 2 oz.)
½ cup Dry roasted whole cashews; (about 2 oz.)
½ tablespoon Whipping cream; (can use Rich's whip for pareve)

Directions

FILLING

NUT TOPPING

I'm a regular "Bon Appetit" user. This is one of my favorites, from May 1992. (This issue is dedicated to Spain; description of dessert is that Catalan musicians used to roam the countryside entertaining and were rewarded with dried fruit and nuts. This came to be known as the "musicians' dessert.") This has wheat (in pie shell), dates (in filling) and almonds (not one of the seven species, but its lovely flowering trees are always a sign of the Tu B'Shvat season in Israel).

FILLING: Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute. Puree mixture in processor to thick paste (can wait til cools a bit). Cool completely.

Preheat oven to 400oF.

NUT TOPPING: Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves. Increase heat, bring to boil. Boil vigorously 1 minute. Remove from heat; mix in nuts and (pareve) cream.

ASSEMBLY: Spread fruit filling into bottom of cooled, baked pie/tart shell.

Set tart pan on cookie sheet. Spoon nut topping over filling. Bake until filling bubbles, about 20 mins. Remove from oven and cool on rack for about 10 mins. Loosen tart pan from sides (if using pan with removable sides) but do not remove. Cool completely in pan. Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges.

Posted to JEWISH-FOOD digest by Adina Mishkoff <adina@...> on Jan 26, 1999, converted by MM_Buster v2.0l.

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