Harvest Tart

This comforting Harvest Tart blends the tartness of peeled Smith apples with the deep sweetness of dried cherries and seedless raisins. The fruit mixture is plumped in brandy before being tossed with warm spices like cinnamon, mace, cloves, and ginger, creating a rich, aromatic filling. Encased in a tender, buttery pastry crust, this dessert offers a beautiful balance of soft fruit and crisp edges. It&# 226;ÂÂs the perfect ending to an autumn dinner party or a cozy weekend brunch. Serve warm for the best flavor and texture, allowing the spices to fully bloom.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 368.2

Dietary: Gluten-free, Vegetarian

Description

This comforting Harvest Tart blends the tartness of peeled Smith apples with the deep sweetness of dried cherries and seedless raisins. The fruit mixture is plumped in brandy before being tossed with warm spices like cinnamon, mace, cloves, and ginger, creating a rich, aromatic filling. Encased in a tender, buttery pastry crust, this dessert offers a beautiful balance of soft fruit and crisp edges. It&# 226;ÂÂs the perfect ending to an autumn dinner party or a cozy weekend brunch. Serve warm for the best flavor and texture, allowing the spices to fully bloom.

Ingredients

1 1/2 cup Dried cherries
1/2 cup Seedless raisins
1/3 cup Brandy
4 Granny Smith apples, peeled,

Directions

1
Preheat the oven to 450 degrees F (230 degrees C).
2
In a large bowl, combine the dried cherries, seedless raisins, and brandy. Let this mixture sit while you prepare the rest of the ingredients, allowing the fruit to absorb the liquid.
3
Peel, core, and dice the Smith apples into bite-sized pieces, aiming for approximately 2 1/2 cups of diced fruit.
4
Grate the zest of one seedless orange and squeeze out about 1/4 cup of fresh lemon juice.
5
Add the diced apples, grated orange zest, and lemon juice to the cherry and raisin mixture. Toss well to combine.
6
In a small bowl, sift together 1 1/4 cups sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground mace, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
7
Add the dry spice mixture to the fruit bowl and mix thoroughly until the fruit is evenly coated.
8
Roll out your pie dough to fit two 8-inch pie shells. Place the shells in tart pans or pie plates.
9
Divide the fruit filling evenly between the two prepared pie shells.
10
Melt 1/2 cup of unsalted butter and pour 1/4 cup evenly over the filling in each tart shell.
11
If using a top crust, cover each tart, crimp the edges to seal, and cut several slits in the top to allow steam to escape. Alternatively, arrange lattice strips over the top.
12
Bake at 450 degrees F (232ÃÂ°C) for 15 minutes.
13
Reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 25 minutes, or until the crust is golden brown and the filling is bubbly.
14
Remove from the oven and let cool slightly. Serve the tarts warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 368.2kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 9.8mg1%
Total Carbohydrate 75.4g26%
Dietary Fiber 7.0g29%
Sugars 64.4g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To reheat leftovers, place in a 350 degree F oven for about 15 minutes.

Note: The original ingredient list is incomplete for a full tart recipe. You will need to add standard pie dough ingredients (flour, butter, water, salt) for the crust, plus the sugar, spices, orange, and butter mentioned in the directions.

Keywords: apple tart, autumn dessert, brandy, cherries, cinnamon, dried fruit, fall baking, ginger, harvest, mace, pie crust, raisins, spiced fruit, tart, thanksgiving dessert, warm spices

Read it online: https://www.chefs-mate.com/recipe/harvest-tart/