Musicians Tart Recipe Epicuriouscom

MUSICIAN'S TART

Steps:

• 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 400 degrees Fahrenheit.
• 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 minutes Remove from oven and cool on rack for about 10 minutes
• 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.

MUSICIAN'S TART

Steps:

• 1. FOR TART PASTRY: In a food processor, combine the flour and sugar. Cover and process until combined. Add cold butter; process until mixture resembles coarse crumbs. Add egg yolk and vanilla. Process until combined. With the food processor running, add water through feed tube, processing until a soft dough forms. Shape into a ball. If necessary, wrap in plastic wrap or waxed paper and chill in fridge for 30 to 60 minutes, or until easy to handle.
• 2. On a lightly floured surface, roll dough from center to edge into an 11-inch circle. Transfer to a 9-inch tart pan with a removable bottom, being careful not to stretch pastry. Press into bottom and up side of pan. Trim even with edge of pan. Line pastry with a double thickness of foil and bake for 10 minutes in a preheated 350-degree oven. Remove foil; bake for 8 minutes more. Cool crust on a wire rack for 1 hour.
• 3. FOR FILLING: In a medium saucepan, combine pears, dates, pear nectar, and 1/4 cup brown sugar. Bring to a boil over medium heat. Cook, uncovered, for 1 minute. Remove from heat. Cool slightly. Transfer to food processor. Cover and process until a thick paste forms and fruit is nearly smooth.
• 4. FOR NUT TOPPING: In a small saucepan, combine butter, 1/4 cup brown sugar, and the corn syrup. Bring to a boil over medium heat. Cook, uncovered, for 1 minute. Remove from heat. Stir in pine nuts, almonds, cashews, and the 2 Tbsp. whipping cream. Set aside.
• 5. TO ASSEMBLE: Spread fruit filling onto bottom of cooled crust. Pour nut topping evenly over filling. Place tart pan on a baking sheet. Bake in a preheated 375-degree oven for 20 minutes. Cool. If desired, serve with whipped cream and grated chocolate.