Serves: 8
Total Calories: 230

FILLING
3/4 cup coarsely chopped mixed dried fruit loosely packed (see note)
1/2 cup dried cranberries
2 tablespoons golden raisins
2 slices (thick) bacon, coarsely chopped
2 tablespoons firmly packed dark or light brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 to 3 tablespoons brandy
1/2 cup fresh orange juice
CRUST
1 1/4 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons frozen unsalted butter
2 tablespoons frozen vegetable shortening
4 tablespoons or more ice water
1 tablespoon granulated sugar

1. To make the filling: In a 1-quart saucepan, combine the mixed dried fruit, cranberries, golden raisins, bacon, brown sugar, lemon zest, orange zest, nutmeg, allspice, brandy, and orange juice. Bring to a simmer over medium heat. Simmer, stirring frequently, until the liquid is reduced and thickened but the mixture is still moist and juicy, 3 to 4 minutes. Let cool.
2. To make the crust: In a medium bowl, whisk together the flour and salt. (If time permits, chill the bowl and flour mixture for 30 minutes before using.) Using the large holes of a grater, grate the butter and shortening into the flour mixture. (The frozen fat is easier to incorporate into the dry ingredients and remains cold for a flakier crust.) Using your fingers or a pastry blender, work the butter and shortening into the flour mixture until crumbly. Sprinkle in the ice water, beginning with 3 tablespoons, and mix until the dough holds together when pressed. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.
3. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
4. Place the dough on a lightly floured surface and roll it into a 12-inch circle. (It doesn’t have to be perfect.) Spread the filling on the dough, leaving a 11/2-inch border. With moistened fingers, fold the uncovered dough up and over the filling to create pleats. Lightly press the pleats together. Dip a pastry brush into water, moisten the edges of the crust, and sprinkle with the granulated sugar.
5. Bake until the crust is golden, about 30 minutes. (If the fruit begins to brown, cover it with aluminum foil.) Slip the parchment paper and tart onto a wire rack to cool. Serve warm or at room temperature with custard sauce or ganache.

Note: The quality of the dried fruit makes a difference here. If possible, look for unsulfured dried fruit. If you can’t find it and time is of the essence, use the prepackaged mixed dried fruit available in supermarkets. A premium brand typically comes in an 8-ounce package containing pitted prunes, dried apples, apricots, peaches, and pears.



From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 230
Calories from Fat: 110

More Recipes from the Holiday Baking Cookbook:
"Two Please" Thanksgiving Dinner Orange Rolls
Apple Puff Pancake
Backyard Apple Tree Crisp
Blessed Be Breakfast Quiche
Cardamom Custard Sauce
Crunchy-Topped Blueberry Muffins
Cut-Out Ginger Gobblers
Old-as-Pilgrims Molases Crinkles
Retro Raisin Crisscross Cookies
Rustic Dried Fruit Tart
The Ultimate Dinner Guest's Gingerbread
Vida Lee's Maple Pumpkin Pie