Zutaten für Musician's Tart
- Pastry Shells
- Dried Pear Half
- Pitted Dates
- Pear Juice
- Brown Sugar
- Butter
- Corn Syrup
- Pine Nuts
- Whole Almond
- Cashews
- Whipping Cream
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Zubereitung von Musician's Tart
- **Make the Filling:**
- In a medium saucepan, combine all filling ingredients (see ingredient list for measurements).
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer for 1 minute.
- Carefully transfer the mixture to a food processor and puree until a thick paste forms.
- Allow the filling to cool completely.
- **Prepare the Nut Topping:**
- In a heavy saucepan, combine the sugar, butter, and corn syrup over low heat. Stir constantly until the sugar dissolves completely.
- Increase the heat to medium-high and bring the mixture to a rolling boil.
- Boil vigorously for exactly 1 minute, then remove from heat.
- Stir in the chopped nuts and heavy cream until well combined.
- **Assemble and Bake:**
- Preheat oven to 400°F (200°C).
- Spread the cooled fruit filling evenly into a cooled, baked pie or tart shell (9-inch recommended).
- Place the tart pan on a baking sheet.
- Spoon the nut topping evenly over the fruit filling.
- Bake for 20-25 minutes, or until the filling is bubbly and the topping is golden brown.
- Remove from oven and let cool on a wire rack for 10 minutes.
- Loosen the tart from the sides of the pan, but do not remove it completely.
- Let the tart cool completely in the pan before removing the sides.
- Once completely cool, remove the pan sides and cut into wedges. Serve and enjoy!
- **Make-Ahead Tip:** This tart can be prepared one day in advance. Let it stand at room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
152g
Fat
36g
Carbs
18g
