Autumn Fruit Tart

Autumn Fruit Tart
64
6 Reviews
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
1:20
Total Time
10 servings

Ingredients

Crust

1 1/4 cups
crushed vanilla wafer cookies
1/2 cup
finely chopped hazelnuts
1/4 cup
Land O Lakes® Butter, melted

Filling

1/2 cups
sugar
1/2 cup
light corn syrup
3
large Land O Lakes® Eggs
2 tablespoons
all-purpose flour
2 tablespoons
Land O Lakes® Butter, melted
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

Topping

1/2 cup
Land O Lakes® Heavy Whipping Cream, whipped
1 tablespoon
powdered sugar
1/8 teaspoon
ground cinnamon

Directions

  1. Heat oven to 350°F.
  2. Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of greased 9-inch tart pan with removable bottom. Bake 8 minutes.
  3. Combine sugar, corn syrup, eggs, flour, 2 tablespoons melted butter, brandy and 1 1/2 teaspoons cinnamon in bowl; mix well. Stir in hazelnuts, apricots and apple. Spoon mixture into crust. Bake 40-50 minutes or until deep golden brown. Cool 15 minutes. Remove side of pan.
  4. Combine all topping ingredients in bowl. Beat at high speed until stiff peaks form. Serve with tart.

Recipe Tips

Place a baking sheet or aluminum foil on the oven rack below the tart to catch any drips during baking.

Nutrition Facts (1 serving)

Calories
330
Cholesterol
95mg
Carbohydrates
38g
Protein
5g
Fat
19g
Sodium
125mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

Let's just say that when I brought this to the table, it was christened a 'suet cake look alike'...it sure won't be a do-over! The taste was not awful...just a bit odd looking! I used one half an apple and one half a pear, maybe I didn't dice them small enough but followed the rest of the recipe as written.

Posted November 27, 2011 by kathy

Rating

Oh you have done it this time. I adore the filling but the crust is one of my all time favorites. Truly I have never seen vanilla wafers as a base for a crust. Now I have tried using them and adding the Hazlenuts - oh my goodness! I see this as a base for future experamentation on other tart fillings. Thank you for a truly impressive addition to my Recipe Box!.

Posted November 12, 2011 by Jean C.

Rating

excellent and easy

Posted November 05, 2011 by deborah

Rating

I loved this tart! (So did everyone else!) At first, I didn't think one apple was going to be enough, but it was. I substituted dried cranberries and pecans, since that's what I had on hand. This reciipe is a Keeper!

Posted February 22, 2011 by nancy c.

Rating

I used dried cranberries instead of apricots. I also used pecans instead of hazelnuts because they were on hand. A very tasty seasonal desert and very easy.

Posted October 15, 2008 by Mary

Rating

Not having a 9-inch tart pan, I used a 12-inch pan instead, baking the crust for 7 minutes and then 35 minutes with the filling. Absolutely wonderful and next time I will try it with different nuts and dried fruits plus the apple. Delicious warm from the oven (slightly more crumbly) or reheating each slice in the microwave for 12 - 15 seconds.

Posted September 15, 2008 by MARY

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