Dried Fruit and Almond Tart

Name: Dried Fruit and Almond Tart
Total time: 4 h 30 min
Yield: 8 servings
Ingredients: 1/2 cup pitted prunes, quartered; 1/2 cup dried apricots, halved; 1/2 cup dried Calimyrna figs, quartered; 3/4 cup Armagnac; 1 1/2 cups all-purpose flour; 1/4 cup sugar; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup cold unsalted butter, cut into pieces; 1 egg yolk, whisked with 1 tablespoon water; 1 tablespoon water; 6 tablespoons unsalted butter, at room temperature; 2/3 cup confectioners' sugar, sifted; 2 eggs; 1 teaspoon vanilla extract; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1 1/3 cups blanched almonds, toasted and finely ground

By Molly O'Neill

Total Time: 4 hours, plus 30 minutes' refrigeration
Rating: 4(9)
Notes: Read community notes

Featured in: New Wrinkles on Dried Fruit

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Ingredients

Yield:8 servings

The Fruit

½cup pitted prunes, quartered
½cup dried apricots, halved
½cup dried Calimyrna figs, quartered
¾cup Armagnac

The Crust

1½cups all-purpose flour
¼cup sugar
1teaspoon salt
½teaspoon ground cinnamon
½cup cold unsalted butter, cut into pieces
1egg yolk, whisked with 1 tablespoon water
1tablespoon water

The Filling

6tablespoons unsalted butter, at room temperature
⅔cup confectioners' sugar, sifted
2eggs
1teaspoon vanilla extract
3tablespoons all-purpose flour
½teaspoon salt
1⅓cups blanched almonds, toasted and finely ground

Ingredient Substitution Guide

Preparation

Step 1
For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
Step 2
Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
Step 3
Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
Step 4
Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

Ratings

4 out of 5

9 user ratings

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Cooking Notes

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Liz3 years ago

Tastes delicious. The fruit is tender and a wonderful combination with the filling. Crust is difficult to work with. It never stays together. So, patience in “fitting” it into the tart pan is definitely in order!

Cyndi6 years ago

Why is considered a Passover dessert if it uses flour?

Michele6 years ago

No leavening. Flour is okay.

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