Nutcracker Tart

1 - 9-inch pre-bake tart shell (made in a pan with a removable bottom)

1 cup dried peaches - coarsely chopped
1 cup pitted dates - halved
1/3 cup peach nectar
1/4-cup dark brown sugar

6 tablespoons butter
6 tablespoons brown sugar
4 tablespoons light corn syrup
1/2-cup pine nuts
1/2 cup toasted whole almonds
1/2-cup dry roasted cashews
2 tablespoons whipping cream
Set pre-baked tart shell ahead while making the filling.
Combine all ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer for one minute. Puree mixture in a food processor to a thick paste. Cool completely.

Preheat oven to 400 degrees

Cook first three ingredients in a heavy saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to a boil. Boil for one minute. Remove from heat. Add nuts and cream.

Spread filling into the crust and smooth the top. Set the tart on a cookie sheet and spoon the nut topping over the filling. Bake until the filling bubbles - about 20 minutes. Transfer the tart to a cooling rack and cool for 15 minutes. Loosen the tart from the pan sides - but do not remove. Cool tart completely in the pan. Remove the tart from the pan and cut into 10 servings. Serve with softly whipped cream and orange cranberry compote on the side.

Cranberry orange compote:
6 oranges
1 cup dried cranberries
2 tablespoons amaretto or almond syrup

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. Add cranberries and amaretto or almond syrup to bowl. Toss to combine and chill for at least one hour.


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