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Old 13-11-03, 19:26   #1
Annacia
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I am includeing this because there needs to be a dessert to complete the meal and this is a very good one.This is a tart for sophisticated palates. To be honest however, I think I may well decide to buy a carton of eggnog ice cream and a varity of sparkly sugar cookies from the local bakery (or knowing me, I may choose to offer both)

HARVEST TART

For filling
1 tart apple such as Granny Smith
1 firm-ripe pear
1 cup dried apricots (about 1/2 pound)
1 cup pitted prunes (about 1/2 pound)
1/2 cup dried cranberries
1/2 cup raisins
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter
1/2 cup chopped walnuts or pecans
1/2 cup Calvados, Grand Marnier or kirsch (optional, you may replace the liquor with apple juice)

enough sweet pastry dough for 1 1/2 pie crusts (to fill a 9- to 10-inch pie pan)
an egg wash made by beating 1 large egg with 1 tablespoon water

Accompaniment: vanilla ice cream or sweetened whipped cream

Make filling:
Peel, core, and chop coarse apple and pear. In a large heavy saucepan combine dried and fresh fruits with water to cover and simmer, stirring occasionally, until softened, about 15 minutes. Drain fruit in a sieve, discarding liquid, and chop coarse. Return fruit to pan and add remaining filling ingredients. Simmer filling, stirring occasionally, 5 minutes, or until thickened. Transfer filling to a heat-proof bowl and cool.

On a lightly floured surface roll out about two thirds dough into a 12-inch round (about 1/8 inch thick) and fit into a 10-inch tart or pie pan with a removable fluted rim. Chill shell 30 minutes. Gather dough s****s together with remaining dough and on a lightly floured surface roll out into a 10-inch round (about 1/8 inch thick). Cut round into 1/2-inch-wide strips and chill on a baking sheet 30 minutes.

Preheat oven to 350F..

Spread filling in shell, smoothing top, and weave dough strips in a lattice pattern over pie, trimming lattice edges flush with rim of pan and brushing dough lightly with egg wash. Bake tart in middle of oven 40 minutes, or until crust is pale golden. Cool tart in pan on a rack 15 minutes and remove side of pan.

Serve tart at room temperature with ice cream or whipped cream.

Makes 1 tart.
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Old 13-11-03, 19:28   #2
John Falstaff
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Hi Annacia,



Oh Queen of the Blue Horizons, can we please have custard with that!

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Old 13-11-03, 19:34   #3
Annacia
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You may certainly have custard if you like John.
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Old 13-11-03, 20:22   #4
chloe
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hey annaica your looks good buy any chance you
know good pineapple cheesecake recipe well long
time ago my mom the pineapple cheesecake it where
you bake shortbread crust and filling had pineapples and cream cheese but that i could remeber and been looking all the net look that
pineapple cheese recipe and can't find
annaiac since you like bake maybe you some good
pineapple cheesecake recipe
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Old 13-11-03, 20:55   #5
Geck-o-Lizard
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Mmm!!! Could I do it without the prunes and raisins, maybe substitute them for something else a little more plain?
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Old 13-11-03, 21:10   #6
tazmine
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I'm too full from the rest of the meal to eat any more. Could I just have the bottle of Grand Marnier?
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Old 13-11-03, 21:11   #7
Annacia
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Quote:
Originally posted by kittykit:
hey annaica your looks good buy any chance you
know good pineapple cheesecake recipe well long
time ago my mom the pineapple cheesecake it where
you bake shortbread crust and filling had pineapples and cream cheese but that i could remeber and been looking all the net look that
pineapple cheese recipe and can't find
annaiac since you like bake maybe you some good
pineapple cheesecake recipe
Can't promise but I'll see what I can find for you.
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Old 13-11-03, 21:16   #8
Annacia
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Quote:
Originally posted by Geck-o-Lizard:
Mmm!!! Could I do it without the prunes and raisins, maybe substitute them for something else a little more plain?
Don't see why not! your learning.
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Old 13-11-03, 23:07   #9
RobBo
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You're into plain tarts then, are you Geck?

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Old 13-11-03, 23:18   #10
Annacia
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