Apricot, Peach and Pear Port Tart

From the Bistro at Villa Toscano Winery

Featured Wine: Villa Toscano Fox Creek Old Vineyard Zin Port

 

This tasty fruit tart will provide an elegant conclusion to a lovely meal. Certainly it will be enjoyed with guests at table, but it is just as wonderful on a candlelit table set just for two. Serve with a sip or two or… of our Villa Toscano Port.

 

Tart Crust

 

·        1-1/8 cups all purpose flour

·         1-1/2 teaspoon sugar

·        1-1/2 teaspoon cinnamon

·         1 stick cold unsalted butter

·        1/8 teaspoon salt

·         1/4 cup cold water

 

In a mixer combine flour, sugar and cinnamon blend together. Add salt and water to mixture scraping down sides until blended to a well mixed batter. Add cold butter to mix, a small amount at a time. Roll out dough and put in nine inch tart or pie pan.

 

Tart Filling

 

·     6 ounces dried apricots, chopped

·     6 ounces dried peaches, chopped

·     6 ounces dried pears, chopped

·     1/2 cup brown sugar

·     1 cup Villa Toscano Port

·     ·     1-1/2 cups water

·     2 tablespoons cornstarch

·     1 cup chopped pecans, toasted

·     Orange juice (as needed)

 

 

Preheat oven to 350o. In a large pot combine apricots, peaches, pears, brown sugar, port, and water. Bring to a simmer and cook fruit until tender. Remove fruit and bring water and port to a boil.    Slowly add cornstarch to thicken.  Return fruit to pot and cool. If too thick add orange juice as needed to thin. Add nuts to mix and pour into tart shell. Bake in the center of the oven at 350o for 15 to 20 minutes or until the crust is flaky and golden brown.

 

Makes one nine-inch tart

Order the featured wine: Villa Toscano Fox Creek Port

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