MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dried Fruit & Almond Tart
Categories: Pastry, Fruits, Nuts, Desserts, Booze
     Yield: 8 Servings

MMMMM---------------------------FRUIT--------------------------------
   1/2 c  Prunes; pitted, quartered
   1/2 c  Dried apricots; halved
   1/2 c  Dried Calimyrna figs;
          - quartered
   3/4 c  Armagnac

MMMMM---------------------------CRUST--------------------------------
 1 1/2 c  A-P flour
   1/4 c  Sugar
     1 ts Salt
   1/2 ts Ground cinnamon
   1/2 c  Unsalted butter; cold,
          - in pieces
     1    Egg yolk; whisked with:
     1 tb Water

MMMMM--------------------------FILLING-------------------------------
     6 tb Unsalted butter;
          - room temperature
   2/3 c  Confectioners' sugar;
          - sifted
     2 lg Eggs
     1 ts Vanilla extract
     3 tb A-P flour
   1/2 ts Salt
 1 1/3 c  Blanched almonds; toasted,
          - fine ground

 For the fruit, combine the prunes, apricots, and figs in a mixing
 bowl and cover with the Armagnac. Let stand for 3 hours, turning
 the fruit from time to time.

 Meanwhile for the crust, place the flour, sugar, salt, and cinnamon
 in a food processor and pulse just to combine. Add the butter and
 pulse until the mixture resembles coarse meal. With the machine
 running, pour in the egg mixture. Process just until dough begins
 to come together. Gently press the dough together with your hands,
 flatten into a disk and cover with plastic wrap. Refrigerate for
 30 minutes.

 Set oven @ 350°F/175°C.

 Drain the fruit; set aside. Roll out the dough between 2 large
 sheets of plastic wrap and fit it into a 10" tart pan with a
 removable bottom, or a 10" quiche dish. For the filling, cream the
 butter and the confectioners' sugar with an electric mixer. Beat in
 the eggs one at a time. Add the vanilla. Mix in the flour and the
 salt. Stir in the ground almonds.

 Spread the fruit evenly over the bottom of the tart shell. Spoon
 the filling over the fruit. Bake until the filling is set and the
 crust is browned, about 40 minutes. Place on a rack to cool. Cut
 into wedges and serve.

 Recipe by Molly O'Neill

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

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