Walnut, Cherry-Apricot Tart

By Rosanne Nicholson
Total Time
1 Hr, 40 Mins
Serves
10
Course
Desserts

DESCRIPTION

A delicious walnut tart shell filled with dried fruit, walnuts and chocolate. The added bit of chocolate is a nice complement to the tart fruit.

Prep Time
25 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 40 Mins
Calories
440
Total Fat
21
Polyunsaturated Fat
8
Cholesterol
45
Sodium
60
Carbohydrates
55
Dietary Fiber
4
Protein
6

Ingredients

For the crust:

  • 9 soft coconut macaroon cookies,crumbled, (about 1/2 of a 13 to 14-ounce package, or about 2 cups)
  • 1 cup ground California walnuts
  • 3 tablespoons butter, melted

For the filling:

  • 1/3 cup golden or dark raisins
  • 1/3 cup dried cherries
  • 1/3 cup dried apricots, snipped
  • 1/2 cup brandy (water is ok to use)
  • 1/3 cup chopped California walnuts
  • 1/3 cup semisweet chocolate chips
  • 2 eggs
  • 1 cup packed brown sugar
  • 1/2 cup flour
  • 1 teaspoon vanilla
  • Powdered sugar for dusting top

Preparation

For the crust:

  1. Stir together crumbled macaroons, ground walnuts and butter in a large mixing bowl. Press the mixture into the bottom and up sides of an 11 inch tart pan with a removable bottom. Bake at 350°F for 15 minutes, until golden.

For the filling:

  1. Soak raisins, cherries, and apricots in brandy or water that has been brought to a boil in microwave oven or on stovetop for 20 minutes. Drain.
  2. In a medium bowl beat eggs with a mixer on low speed for about 3-4 minutes. then mix in brown sugar, flour, and vanilla.
  3. Add drained fruit, chocolate chips, and walnuts and gently mix.
  4. Pour mixture into prepared crust and bake for about 40 minutes. A toothpick inserted in center should come out clean when done. If top is getting too brown cover the tart with foil during the last 10 minutes of baking. Cool on a wire rack.
  5. Sprinkle with powdered sugar and cut into thin wedges to serve.