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Boozy Dried-Fruit Tart

Boozy Dried-Fruit Tart 8.000

Deb Lindsey for The Washington Post

DIY Oct 7, 2015

This make-ahead tart is rich, boozy and perfect for lovers of mincemeat. Make it with just about any dried fruit you've got on hand: prunes, apricots, raisins, cranberries, cherries, apples.

To get a jump on the holiday pie season, let the fruit sit in the brandy right on the counter for a month or more. Once it’s time, remove what is needed, leaving the rest to further soften and absorb the brandy. The fruit is only going to get better.

You'll need a 9-inch tart pan with a removable bottom and with sides that are at least 1 inch deep.

Make Ahead: The dried fruit needs to macerate for at least 24 hours and up to 1 month. The assembled, unbaked pie can be frozen for up to 1 month in advance. The baked tart can be held at room temperature for up to 3 days.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes one 9-inch tart or four 4-inch tarts

Ingredients
  • 1 pound dried fruit (see headnote)
  • 1/2 cup inexpensive brandy
  • Wide strips of zest (little to no pith) and juice of 1 medium orange
  • One 3-inch cinnamon stick
  • 1 tablespoon cornstarch
  • Flour, for the work surface
  • 2 disks of refrigerated homemade or store-bought pie dough (enough for a double-crust pie)
  • Heavy cream, for brushing

Directions

Combine the dried fruit, brandy, strips of orange zest and the cinnamon stick in a deep, 1-quart bowl or jar. Cover and soak for at least 24 hours (and up to 1 month), turning the fruit occasionally.

Drain the fruit, reserving the brandy and discarding the cinnamon stick. Chop the fruit and orange zest into small dice either by hand or in the food processor; if using the latter, pulse quickly to retain as much texture as possible.

Whisk together the orange juice and cornstarch in a medium saucepan until smooth. Place over medium heat; cook, whisking constantly, until thickened a bit. Remove from the heat and whisk in the brandy. Add the diced fruit, stirring until well incorporated. Cool completely.

Lightly flour a work surface. Roll out one of the disks of pie dough to a round that's 11 inches in diameter. Carefully transfer to the tart pan; press lightly against the sides and bottom. Fold over and tuck in the dough overhang, pressing lightly against the side of the tart pan to form a sturdy, thicker edge. Fill with the fruit mixture.

Roll out the remaining disk of dough to a round that's 11 inches in diameter. To form a lattice, cut the round into 10 strips of equal width; drape or weave them over the filling as you like. (Trim off and discard excess dough at the edges and press to seal.) Or use a cookie cutter to cut out shapes in the 11-inch round of dough and arrange them over the filling as you like. Make sure that the dough shapes just touch each other or overlap a bit here and there, and that there's enough space between them for the filling to bubble up and for steam to escape as the tart bakes.

Place the tart, uncovered, on a level surface in the freezer; freeze for 8 hours, then wrap the frozen pie carefully: Place a layer of parchment paper over the surface, then wrap the pie first in plastic wrap and then in aluminum foil. Label the top of the foil with the contents and directions for baking.

When ready to bake, preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Remove the tart from the freezer, unwrap and place on the baking sheet. Lightly brush the top with heavy cream. Bake the still-frozen tart (middle rack) for 20 minutes, then reduce the temperature to 350 degrees; bake for 35 minutes or until the juices are bubbling and the crust is golden brown.

Let the tart cool for at least 30 minutes before serving, or cool completely before storing.

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Recipe Source

From Cathy Barrow, the author of “Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving” (W.W. Norton, 2014).

Tested by Cathy Barrow.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 410


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 5g 25%

Cholesterol: 5mg 2%

Sodium: 240mg 10%

Total Carbohydrates: 54g 18%

Dietary Fiber: 5g 20%

Sugar: 23g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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