While the name may sound like a lady of the evening, I assure you this is actually a delicious fruit-and-nut tart. The name was inspired by the legend that dried fruits and nuts were once used to pay Spanish musicians.
Recipe & photo: BHG: Our Best Recipes
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.
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.
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.
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.
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.