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Harvest Tart
Makes a 10-inch tart

1 tart apple, such as Granny Smith
1 firm-ripe pear
1 cup dried apricots (about 1/2 pound)
1 cup pitted prunes (about 1/2 pound)
1/2 cup dried cranberries
1/2 cup raisins
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter
1/2 cup chopped walnuts or pecans
1/2 cup Calvados, Grand Marnier or Kirsch
sweet pastry dough for 1-1/2 pie crusts (to fill a 9- to 10-inch pie pan)
egg wash made by beating 1 large egg with 1 tablespoon water
vanilla ice cream or sweetened whipped cream

Peel, core and chop coarse apple and pear. In a heavy saucepan
combine dried and fresh fruits with water to cover and simmer,
stirring occasionally, until softened, about 15 minutes. Drain
fruit in a sieve, discarding liquid, and chop coarse. Return fruit
to pan and add remaining filling ingredients. Simmer filling,
stirring occasionally, 5 minutes or until thickened. Transfer
filling to a heat-proof bowl and cool.

On a lightly floured surface roll out about two-thirds of the dough
into a 12-inch round (about 1/8 inch thick) and fit into a 10-inch
tart or pie pan with a removable fluted rim. Chill shell 30 minutes.
Gather dough scraps together with remaining dough and on a lightly
floured surface roll out into a 10-inch round (about 1/8 inch
thick). Cut round into 1/2-inch wide strips and chill on a baking
sheet 30 minutes. Preheat oven to 350 F

Spread filling in shell, smoothing top, and weave dough strips in
a lattice pattern over pie, trimming lattice edges flush with rim
of pan and brushing dough lightly with egg wash. Bake tart in
middle of oven 40 minutes, or until crust is pale golden. Cool
tart in pan on a rack 15 minutes and remove sides of pan.

Serve tart at room temperature with ice cream or whipped cream.

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