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musician's tart

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

While the name may sound like a lady of the evening, I assure you this is actually a delicious fruit-and-nut tart. The name was inspired by the legend that dried fruits and nuts were once used to pay Spanish musicians. Recipe & photo: BHG: Our Best Recipes

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For musician's tart

  • 1
    tart pastry (recipe to follow)
  • 1 c
    dried pears, cut up
  • 1 c
    pitted dates, cut up
  • 1/3 c
    pear nectar
  • 1/4 c
    packed brown sugar
  • 1/4 c
    butter
  • 1/4 c
    packed brown sugar (not a duplication)
  • 2 Tbsp
    light-colored corn syrup
  • 1/3 c
    pine nuts
  • 1/3 c
    whole almonds
  • 1/3 c
    cashews
  • 2 Tbsp
    whipping cream
  • whipped cream (optional)
  • grated chocolate (optional)
  • TART PASTRY
  • 1 1/4 c
    all purpose flour
  • 3 Tbsp
    granulated sugar
  • 1/2 c
    cold butter
  • 1
    egg yolk
  • 1/2 tsp
    vanilla extract
  • 2 Tbsp
    water

How To Make musician's tart

  • 1
    FOR TART PASTRY: In a food processor, combine the flour and sugar. Cover and process until combined. Add cold butter; process until mixture resembles coarse crumbs. Add egg yolk and vanilla. Process until combined. With the food processor running, add water through feed tube, processing until a soft dough forms. Shape into a ball. If necessary, wrap in plastic wrap or waxed paper and chill in fridge for 30 to 60 minutes, or until easy to handle.
  • 2
    On a lightly floured surface, roll dough from center to edge into an 11-inch circle. Transfer to a 9-inch tart pan with a removable bottom, being careful not to stretch pastry. Press into bottom and up side of pan. Trim even with edge of pan. Line pastry with a double thickness of foil and bake for 10 minutes in a preheated 350-degree oven. Remove foil; bake for 8 minutes more. Cool crust on a wire rack for 1 hour.
  • 3
    FOR FILLING: In a medium saucepan, combine pears, dates, pear nectar, and 1/4 cup brown sugar. Bring to a boil over medium heat. Cook, uncovered, for 1 minute. Remove from heat. Cool slightly. Transfer to food processor. Cover and process until a thick paste forms and fruit is nearly smooth.
  • 4
    FOR NUT TOPPING: In a small saucepan, combine butter, 1/4 cup brown sugar, and the corn syrup. Bring to a boil over medium heat. Cook, uncovered, for 1 minute. Remove from heat. Stir in pine nuts, almonds, cashews, and the 2 Tbsp. whipping cream. Set aside.
  • 5
    TO ASSEMBLE: Spread fruit filling onto bottom of cooled crust. Pour nut topping evenly over filling. Place tart pan on a baking sheet. Bake in a preheated 375-degree oven for 20 minutes. Cool. If desired, serve with whipped cream and grated chocolate.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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