HARVEST TART

Harvest Tart image

Provided by Martha Stewart

Yield Makes one 12-inch tart

Number Of Ingredients 17

1 cup (2 sticks) unsalted butter
3 cups sifted all-purpose flour
1/4 cup granulated sugar
2 egg yolks
Zest of 1 lemon
1/4 cup ice water
8 ounces dried apple slices
8 ounces dried apricot halves
8 ounces dried pitted prunes
8 ounces golden raisins
8 ounces muscat raisins
8 ounces Calimyrna figs
8 ounces Medjool dates
8 ounces Turkish figs
2 cups cognac
2 cups warm water
1 cup apricot jam, heated and strained, with 1/2 cup cognac

Steps:

Soak dried fruits in separate bowls filled to cover with the 2 cups cognac and warm water, overnight.
Cut the butter into the flour. Add sugar and lemon zest. Beat egg yolks with ice water and quickly mix into dough. Press dough together with fingers and chill for 15 minutes. Press into a 12-inch tart pan, bringing the dough up the sides of the pan.
Chill unbaked shell for at least 1 hour.
Cook fruits over low flame until plump. Drain and cool.
Heat oven to 350 degrees.
Arrange fruit in a decorative pattern on top of the pastry. Bake for 25 to 30 minutes, until pastry is light golden color. Cool and brush with glaze.