musician's tart

Name: MUSICIAN'S TART
Prep time: 30 min
Cook time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 - tart pastry (recipe to follow); 1 cup(s) dried pears, cut up; 1 cup(s) pitted dates, cut up; 1/3 cup(s) pear nectar; 1/4 cup(s) packed brown sugar; 1/4 cup(s) butter; 1/4 cup(s) packed brown sugar (not a duplication); 2 tablespoon(s) light-colored corn syrup; 1/3 cup(s) pine nuts; 1/3 cup(s) whole almonds; 1/3 cup(s) cashews; 2 tablespoon(s) whipping cream; - whipped cream (optional); - grated chocolate (optional); ## TART PASTRY; 1 1/4 cup(s) all purpose flour; 3 tablespoon(s) granulated sugar; 1/2 cup(s) cold butter; 1 - egg yolk; 1/2 teaspoon(s) vanilla extract; 2 tablespoon(s) water

(1 RATING)

42 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Nov 29, 2013

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

Rate

prep time 30 Min

cook time 40 Min

method Bake

yield 12 serving(s)

Ingredients

1 - tart pastry (recipe to follow)
1 cup dried pears, cut up
1 cup pitted dates, cut up
1/3 cup pear nectar
1/4 cup packed brown sugar
1/4 cup butter
1/4 cup packed brown sugar (not a duplication)
2 tablespoons light-colored corn syrup
1/3 cup pine nuts
1/3 cup whole almonds
1/3 cup cashews
2 tablespoons whipping cream
- whipped cream (optional)
- grated chocolate (optional)
TART PASTRY
1 1/4 cups all purpose flour
3 tablespoons granulated sugar
1/2 cup cold butter
1 - egg yolk
1/2 teaspoon vanilla extract
2 tablespoons water

How To Make musician's tart

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
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