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Mediterranean Nut Tart

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CATEGORY CUISINE TAG YIELD
Grains Desserts, Ethnic 8 Servings

INGREDIENTS

2 1/4 oz pistachio nuts 2 1/4 oz pine nuts 2 1/4 oz almonds, pistachio nuts 2 1/4 oz pine nuts 2 1/4 oz almonds 2 1/4 oz
1 oz figs, dried Calmyrna

INSTRUCTIONS

***Crust*** 1 1/2 c  flour 1 1/2 TB sugar 11 TB butter 1  1/2 ea egg
yolk -- mixed 2 TB ice water 1 1/4 c  cream 1/2 c  sugar 4  1/2 TB Dark
brown sugar 4 1/2 TB honey 3/4 ts anise seed 2 ts vanilla  walnuts 2  :
preferred  Mix flour and sugar together.Cut in butter until mixture
resembles  coarse cornmeal.  Mix in yolk and water mixture until
mixture will  form into a ball.  Cover with plastic wrap and chill for
app. 30 minutes. Roll out to  about 1/8 inch thick.  Fit gently to an
11 inch tart pan. Chill 15  minutes in freezer.  Cover with foil and
fill with dried beans for  blind baking. Bake 10 to 15 minutes at 400ø
until set.  Remove beans  and foil and bake an additional 15 minutes
until golden. Remove from  oven. Combine and cream together sugars,
vanilla, honey, cream and  anise seed in a heavy saucepan. Cook,
stirring, over low heat until  sugars dissolve.  Bring heat to
medium-high and boil until mixture  thickens and darkens slightly. Stir
in fruit and nuts. Spoon mixture  into baked tart crust. Bake 20 to 25
minutes at 400 degrees until a  deep amber color.  Recipe By     :
Cheff Jeff Posted to MM-Recipes Digest V3 #250  Date: Thu, 12 Sep 1996
21:20:14 -0400  From: Walt Gray <waltgray@mnsinc.com>

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