1 Baked 9″ tart; (pie) pastry
-shell
FILLING
1 c Dried pears; coarsely
-chopped, (4 oz)
1 c Pitted dates; halved
1/3 c Pear or apricot nectar
1/4 c Packed brown sugar
-NUT TOPPING-
6 tb Margarine
6 tb Brown sugar
3 tb Corn syrup
1/2 c Pine nuts; (about 2 oz.)
1/2 c Toasted whole almonds;
-(about 2 oz.)
1/2 c Dry roasted whole cashews;
-(about 2 oz.)
1/2 tb Whipping cream; (can use
-Rich’s whip for pareve)
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.
Yields
1 servings