Harvest Tart

Name: Harvest Tart
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 8 tablespoons (1 stick) cold butter; 6 tablespoons cold solid vegetable shortening; About 6 tablespoons ice water; 1 cup each: pitted prunes, dried apricots and peeled, chopped apples; 1/2 cup golden raisins; 1/3 cup sugar; 1/2 cup shelled walnut halves; 4 tablespoons unsalted butter, melted; 2/3 cup Grand Marnier liqueur; 1 egg, beaten

13 ingredients

6 steps

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) cold butter
6 tablespoons cold solid vegetable shortening
About 6 tablespoons ice water
1 cup each: pitted prunes, dried apricots and peeled, chopped apples
1/2 cup golden raisins
1/3 cup sugar
1/2 cup shelled walnut halves
4 tablespoons unsalted butter, melted
2/3 cup Grand Marnier liqueur
1 egg, beaten

Directions

1

1. Make the dough: Sift the flour, sugar and salt into a bowl. Add the butter and shortening. Using fingertips or a pastry blender, rub the ingredients together until the mixture resembles coarse meal. Sprinkle in the ice water, 2 tablespoons at a time, stirring with a fork until the dough gathers together. Divide the dough into 2 disks; wrap in plastic and refrigerate for 2 hours.
2

2. Preheat the oven to 350°:F.
3

3. In a pot, place the fruits in water just to cover; simmer until tender, 20 minutes. Drain thoroughly and chop. Return to the pot; add the sugar, walnuts, butter and Grand Marnier; simmer for 5 minutes, stirring. Let cool.
4

4. Roll a disk of dough into an 11-inch circle, 1/4-inch thick, on a lightly floured surface. Line a 9-inch pie pan, leaving a 1-inch overhang; spoon in the filling, mounding it slightly.
5

5. Roll the remaining disk as before; cut into 1/2-inch strips and arrange lattice-fashion over the filling; crimp decoratively. Brush the lattice with the beaten egg.
6

6. Bake the tart until the top is golden brown and the filling is bubbling, 30 to 35 minutes. Serve warm or cool.