Recipe - Mediterranean Nut Tart

: ***Crust***
1 One half cup flour
1 One half TB sugar
11 TB butter
1 One half ea egg yolk mixed
2 TB ice water
1 One fourth cup cream
One half cup sugar
4 One half TB Dark brown sugar
4 One half TB honey
Three fourths teaspoon anise seed
2 teaspoon vanilla
2 One fourth ounce pistachio nuts
2 One fourth ounce pine nuts
2 One fourth ounce almonds
2 One fourth ounce walnuts
2 One fourth ounce figs, dried Calmyrna
: 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 mediumhigh 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 MMRecipes Digest V3 #250

Date: Thu, 12 Sep 1996 21:20:14 0400

From: Walt Gray waltgray@mnsinc.com