Winter-Garden Fruit Tart

Name: Winter-Garden Fruit Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 Tbsp apricot preserves, melted; 118 milliliters packed brown sugar; 2 Tbsps butter; 2 Tbsps cornstarch; 340 grams fresh or frozen cranberries; 118 milliliters chopped dried apricots; 1 large egg white, lightly beaten; 532 milliliters all-purpose flour, divided; 237 milliliters golden raisins; 177 milliliters granulated sugar; 2 Tbsps granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 118 milliliters fresh orange juice; 1 Tbsp grated orange rind; 118 milliliters chopped pecans; 1 teaspoons salt; 10 Tbsps skim milk; 59 milliliters vegetable oil

Winter-Garden Fruit Tart might be just the dessert you are searching for. This vegetarian recipe serves 16. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 258 calories. If you have apricot preserves, apricots, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place butter in a small saucepan; cook over medium heat 3 minutes or until lightly browned, stirring frequently.

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Butter

Equipment you will use

Sauce Pan

Pour browned butter into a small bowl. Stir in oil and 1 cup flour. Cover; freeze 30 minutes or until firm.

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Butter

All Purpose Flour

Cooking Oil

Equipment you will use

Bowl

Combine 1 1/4 cups flour, 2 tablespoons granulated sugar, and salt in a large bowl; set aside.

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Granulated Sugar

All Purpose Flour

Salt

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Bowl

Preheat oven to 42

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Oven

Break oil mixture into small pieces, and cut into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Blender

Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Press mixture gently into a 6-inch circle on 2 sheets of slightly overlapping plastic wrap, and cover with additional sheets of plastic wrap.

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Milk

Wrap

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Plastic Wrap

Roll dough, still covered, into a 13-inch circle.

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Dough

Roll

Remove top sheets of plastic wrap; fit dough, uncovered side down, into an 11-inch tart pan coated with cooking spray.

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Cooking Spray

Dough

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Remove bottom sheets of plastic wrap. Fold edges under, and press against sides of pan.

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Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Brush bottom of dough with egg white, and sprinkle with pecans; set aside.

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Egg Whites

Pecans

Dough

Combine raisins and next 9 ingredients (raisins through cranberries) in a large bowl; add orange juice, and stir well. Spoon fruit mixture into prepared crust.

Ingredients you will need

Orange Juice

Cranberries

Raisins

Crust

Fruit

Equipment you will use

Bowl

Brush edges of crust with preserves.

Ingredients you will need

Preserves

Crust

Place tart pan on a large baking sheet.

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Baking Sheet

Tart Form

Bake at 425 for 10 minutes. Reduce heat to 350 (do not remove tart from oven), and bake an additional 30 minutes or until the crust is golden brown. Cool tart on a wire rack.

Ingredients you will need

Crust

Equipment you will use

Wire Rack