Musician's Tart Recipe

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Musician's Tart
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Ingredients
18
Count
Nutrition
1322
Calories
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Ingredients:

  • 1 1/4 cups all purpose flour
  • 3 tbsp sugar
  • pinch of salt
  • 1/2 cup (1 stick) chilled unsalted butter , cut into pieces
  • 6 tsp (about) whipping cream
  • 1 cup (scant) dried pears, cored, coarsely chopped (4 oz)
  • 1 cup (scant) pitted dates, halved
  • 1/3 cup pear nectar
  • 1/4 cup firmly packed dark brown sugar
  • 6 tbsp (3/4 stick) unsalted butter
  • 6 tbsp firmly packed dark brown sugar
  • 1/2 cup pine nuts (about 2 oz)
  • 1/2 cup toasted whole almonds (about 2 oz)
  • 1/2 cup dry roasted cashew nuts (about 2 oz)
  • 1 1/2 tbsp whipping cream

Directions:

  1. For crust: Mix first 3 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in yolk and vanilla using on/off turns. Blend in enough cream by teaspoonfuls to form dough that begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350°F. Roll out dough between sheets of waxed paper to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, about 20 minutes more. Cool completely on rack.
  2. For fruit filling: Combine all ingredients in heavy medium saucepan and bring to boil. Reduce heat and simmer 1 minute. Purée mixture in processor to thick paste. Cool completely.
  3. For nut topping: Preheat oven to 400°F. Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Boil vigorously 1 minute. Remove from heat. Add nuts and cream.
  4. Spread fruit filling in crust; smooth top. Set tart on cookie sheet. Spoon nut topping over. Bake until filling bubbles, about 20 minutes. Transfer tart to rack and cool 10 minutes. Using oven mitts, loosen tart pan sides but do not remove. Cool tart completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Remove pan sides. Cut tart into wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1321.54 Kcal (5533 kJ)
Calories from fat 1078.81 Kcal
% Daily Value*
Total Fat 119.87g 184%
Cholesterol 300.18mg 100%
Sodium 59.79mg 2%
Potassium 286.15mg 6%
Total Carbs 59.62g 20%
Sugars 32.04g 128%
Dietary Fiber 2.6g 10%
Protein 9.93g 20%
Vitamin C 3.9mg 7%
Vitamin A 1.2mg 41%
Iron 2.1mg 12%
Calcium 89.6mg 9%
Amount Per 100 g
Calories 544.73 Kcal (2281 kJ)
Calories from fat 444.68 Kcal
% Daily Value*
Total Fat 49.41g 184%
Cholesterol 123.73mg 100%
Sodium 24.65mg 2%
Potassium 117.95mg 6%
Total Carbs 24.57g 20%
Sugars 13.21g 128%
Dietary Fiber 1.07g 10%
Protein 4.09g 20%
Vitamin C 1.6mg 7%
Vitamin A 0.5mg 41%
Iron 0.9mg 12%
Calcium 36.9mg 9%

* 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

  • 35.9
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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