Im a regular "Bon Appetit" user. This is one of my favorites, from May 1992. (This issue is dedicated to Spain; description of dessert is that Catalan musicians used to roam the countryside entertaining and were rewarded with dried fruit and nuts. This came to be known as the "musicians dessert.") This has wheat (in pie shell), dates (in filling) and almonds (not one of the seven species, but its lovely flowering trees are always a sign of the Tu BShvat season in Israel). FILLING: Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute. Puree mixture in processor to thick paste (can wait til cools a bit). Cool completely. Preheat oven to 400oF. NUT TOPPING: Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves. Increase heat, bring to boil. Boil vigorously 1 minute. Remove from heat; mix in nuts and (pareve) cream. ASSEMBLY: Spread fruit filling into bottom of cooled, baked pie/tart shell. Set tart pan on cookie sheet. Spoon nut topping over filling. Bake until filling bubbles, about 20 mins. Remove from oven and cool on rack for about 10 mins. Loosen tart pan from sides (if using pan with removable sides) but do not remove. Cool completely in pan. Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges. Posted to JEWISH-FOOD digest by Adina Mishkoff
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1221 (51%)|
|Amt Per Serving||% DV|
|Total Fat 135.7g||181 %|
|Saturated Fat 25.5g||128 %|
|Monounsaturated Fat 65.3g|
|Polyunsanturated Fat 40.8g|
|Cholesterol 0mg||0 %|
|Sodium 1691mg||58 %|
|Potassium 396.5mg||10 %|
|Total Carbohydrate 307.7g||91 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 307.7g|
|Protein 0.6g||1 %|
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Calories per serving: 2385
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