Musicians Tart Recipe Epicuriouscom

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MUSICIAN'S TART



Musician's Tart image

A friend requested this for Thanksgiving this year as it is an old childhood favorite of his. I had to do some looking to find it and didn't see it here so had to share :-) It's very rich, but incredibly tasty!!!

Provided by Kirstin in the Couv

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

1 baked 9- inch tart pastry shells (pie)
1 cup dried pear half, coarsely chopped (4 oz)
1 cup pitted dates, halved
1/3 cup pear juice or 1/3 cup apricot nectar
1/4 cup packed brown sugar
6 tablespoons butter or 6 tablespoons margarine
6 tablespoons brown sugar
3 tablespoons corn syrup
1/2 cup pine nuts (about 2 ounce)
1/2 cup toasted whole almond (about 2 ounce)
1/2 cup dry roasted whole cashews (about 2 ounce.)
1/2 tablespoon whipping cream (can use Rich's whip for pareve)

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.

Nutrition Facts : Calories 449.9, Fat 25, SaturatedFat 7.3, Cholesterol 19.4, Sodium 197.9, Carbohydrate 56.8, Fiber 4.4, Sugar 38.2, Protein 5.5

MUSICIAN'S TART



Musician's Tart image

Categories     Fruit     Nut     Dessert     Bake     Date     Pear     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 21

Crust
1 1/4 cups all purpose flour
3 tablespoons sugar
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 egg yolk
1/2 teaspoon vanilla extract
6 teaspoons (about) whipping cream
Fruit filling
1 cup (scant) dried pears, cored, coarsely chopped (4 ounces)
1 cup (scant) pitted dates, halved
1/3 cup pear nectar
1/4 cup firmly packed dark brown sugar
Nut topping
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons firmly packed dark brown sugar
3 tablespoons light corn syrup
1/2 cup pine nuts (about 2 ounces)
1/2 cup toasted whole almonds (about 2 ounces)
1/2 cup dry roasted cashew nuts (about 2 ounces)
1 1/2 tablespoons whipping cream

Steps:

  • For crust:
  • Mix first 3 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in yolk and vanilla using on/off turns. Blend in enough cream by teaspoonfuls to form dough that begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350°F. Roll out dough between sheets of waxed paper to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, about 20 minutes more. Cool completely on rack.
  • For fruit filling:
  • Combine all ingredients in heavy medium saucepan and bring to boil. Reduce heat and simmer 1 minute. Purée mixture in processor to thick paste. Cool completely.
  • For nut topping:
  • Preheat oven to 400°F. Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Boil vigorously 1 minute. Remove from heat. Add nuts and cream.
  • Spread fruit filling in crust; smooth top. Set tart on cookie sheet. Spoon nut topping over. Bake until filling bubbles, about 20 minutes. Transfer tart to rack and cool 10 minutes. Using oven mitts, loosen tart pan sides but do not remove. Cool tart completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Remove pan sides. Cut tart into wedges.

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