Apple, Apricot, and Prune Tart Recipe

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Apple, Apricot, and Prune Tart
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Ingredients
11
Count
Nutrition
338
Calories
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Ingredients:

Directions:

  1. Make pastry dough: Into a chilled large metal bowl sift together flour and salt. Set a grater in bowl and using largest teardrop-shaped holes coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 8 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork or add too much water, pastry will be tough.)
  2. Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form it, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
  3. On floured surface with a floured rolling pin roll out dough 1/4 inch thick (about a 15-inch round). Fit dough into a 12 1/2- by 1-inch fluted round tart pan with a removable bottom and with a rolling pin roll over top of shell to trim pastry flush with rim. With a fork prick bottom of shell all over. Chill shell 30 minutes.
  4. Preheat oven to 425° F.
  5. Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 10 minutes more. Cool shell in pan on a rack.
  6. Make filling Peel, core, and chop 1 apple. In a saucepan cook chopped apple, apricots, 1/2 cup sugar, and water, covered, over moderately low heat, stirring occasionally, until fruit is tender, about 12 minutes. Cool mixture 20 minutes. In a food processor pulse mixture until smooth and transfer to a small bowl. Chop prunes and stir into purée. Peel remaining 4 apples and quarter. Core apples and cut lengthwise into 1/8-inch-thick slices.
  7. Spoon apricot purée evenly into shell and smooth top. Decoratively arrange apple slices, overlapping them, over purée and sprinkle with remaining 2 tablespoons sugar.
  8. Bake tart in middle of oven until apple slices are slightly browned and crust is golden brown, about 45 minutes. Cool tart slightly in pan on rack. In a small saucepan melt jam over low heat and pour through a fine sieve into a small bowl. Press hard on solids and discard. With a pastry brush, brush glaze evenly over tart.
  9. Serve tart with crème fraîche or whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.36 Kcal (1417 kJ)
Calories from fat 28.13 Kcal
% Daily Value*
Total Fat 3.13g 5%
Cholesterol 0.25mg 0%
Sodium 148.66mg 6%
Potassium 590.72mg 13%
Total Carbs 76.92g 26%
Sugars 35.54g 142%
Dietary Fiber 5.19g 21%
Protein 4.03g 8%
Vitamin C 9.5mg 16%
Iron 3.4mg 19%
Calcium 56.7mg 6%
Amount Per 100 g
Calories 138.07 Kcal (578 kJ)
Calories from fat 11.48 Kcal
% Daily Value*
Total Fat 1.28g 5%
Cholesterol 0.1mg 0%
Sodium 60.66mg 6%
Potassium 241.04mg 13%
Total Carbs 31.39g 26%
Sugars 14.5g 142%
Dietary Fiber 2.12g 21%
Protein 1.64g 8%
Vitamin C 3.9mg 16%
Iron 1.4mg 19%
Calcium 23.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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