Autumn Fruit Tart
Fall desserts make good use of apples and this rich tart is no exception. Dried apricots and hazelnuts evoke flavors of fall, all wrapped up in a delicious vanilla wafer crust.
15 min.prep time
1 1/4 cups crushed vanilla wafer cookies
1/2 cup finely chopped hazelnuts
1/2 cup sugar
1/2 cup light corn syrup
2 tablespoons all-purpose flour
1 tablespoon brandy or apple juice, if desired
1 1/2 teaspoons ground cinnamon
1/2 cup chopped hazelnuts
1/2 cup chopped dried apricots
1 medium (1 cup) apple, peeled, chopped
1/2 cup whipping cream, whipped
1 tablespoon powdered sugar
1/8 teaspoon ground cinnamon
Heat oven to 350°F. Stir together all crust ingredients in small bowl. Press onto bottom and up sides of greased 9-inch tart pan with removable bottom. Bake 8 minutes.
Combine sugar, corn syrup, eggs, flour, 2 tablespoons melted butter, brandy and 1 1/2 teaspoons cinnamon in medium bowl; mix well. Stir in hazelnuts, apricots and apple. Spoon mixture into crust. Bake for 40 to 50 minutes or until deep golden brown. Cool 15 minutes. Remove side of pan.
Combine all topping ingredients in small bowl. Beat at high speed until stiff peaks form. Serve with tart.
Place a baking sheet or aluminum foil on the oven rack below the tart to catch any drips during baking.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #13905©2007Land O'Lakes, Inc.