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Mixed Nuts Tart

Posted By elizabeth On October 10, 2010 @ 1:56 am In Shabbos Recipes | No Comments

1-1/4 cups flour
3 tablespoons sugar
½ cup cold margarine, cut into pieces
1 egg yolk
½ teaspoon vanilla
2 tablespoons water
1 cup dried pears, chopped
1 cup pitted dates, chopped
1/3 cup pear nectar
¼ cup brown sugar
¼ cup margarine
2 tablespoons corn syrup
1/3 cup pine nuts
1/3 cup almonds
1/3 cup cashews
2 tablespoons pareve whip

In a food processor, combine flour and sugar and mix. Add the margarine and process until mixture resembles coarse crumbs. Add the egg yolk and vanilla. Add water until soft dough forms. Shape into a ball and wrap in plastic wrap. Chill for ½ hour.

Preheat oven to 350 degrees. Rough dough into an 11-inch circle and transfer to 9-inch tart pan with removable bottom (can make in pie pan if stuck). Press into bottom and up sides of pan. Line pastry with foil and bake for 10 minutes. Remove foil and bake an additional 5 minutes. Cool on wire rack.

In a medium-sized saucepan, combine pears, dates, nectar and ¼ cup brown sugar. Bring to a boil and cook for 1 minute. Remove from heat and purée with hand immersion blender until thick paste forms. Set side.

In a small sauce pan, combine the margarine, ¼ cup brown sugar and corn syrup. Boil for 1 minute and remove from heat. Stir in nuts and pareve whip.

Increase oven temperature to 375 degrees. Spread fruit filling over bottom of crust. Pour nut topping evenly over filling. Place tart pan on baking sheet and bake for 20 minutes. Cool on wire rack. Extra delicious served with pareve whipped cream or pareve vanilla ice cream.


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