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Walnut, Cherry-Apricot Tart
Walnut, Cherry-Apricot Tart
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A delicious walnut tart shell filled with dried fruit, walnuts and chocolate.

This is a prize-winning recipe in the I LOVE Walnuts! recipe contest submitted by Rosanne Nicholson.

This recipe is a favorite of mine because of the dried fruit and nut combination. The dried fruit and nuts are available year round, the preparation is quite easy, and this recipe always gets rave reviews. The added bit of chocolate is a nice compliment to the tart fruit.

The commentary expressed on consumer submitted recipes is the opinion of the author and not of the California Walnut Board. Any claims about the health benefits of the recipe have not been approved by the CWB or reviewed for their accuracy.

  • Servings: 10
  • Prep Time: 20m
  • Cook Time: 40m
4.5 stars
Low Calorie Vegetarian Quick
Ingredients

For crust:

9 soft coconut macaroon cookies,crumbled, (about 1/2 of a 13-14 oz. pkg, or about 2 cups.

1 cup ground walnuts

3 Tbsp. butter, melted

For filling:

1/3 cup golden or dark raisins

1/3 cup dried cherries

1/3 cup dried apricots, snipped

1/2 cup brandy (water is ok to use)

1/3 cup chopped California walnuts

1/3 cup semi-sweet chocolate chips

2 eggs

1 cup packed brown sugar

1/2 cup flour

1 teaspoon vanilla

Powdered sugar for dusting top

Directions

For crust:

  1. Stir together crumbled macaroons, ground walnuts and butter in a large mixing bowl. Press the mixture into the bottom and up sides of an 11 inch tart pan with a removable bottom. Bake at 350 degrees for 15 minutes, until golden.

For filling:

  1. Soak raisins, cherries, & apricots in brandy or water that has been brought to a boil in microwave oven or on stovetop for 20 minutes. Drain.
  2. In a medium bowl beat eggs with a mixer on low speed for about 3-4 min. then mix in brown sugar, flour, and vanilla.
  3. Add drained fruit, chocolate chips, and walnuts and gently mix.
  4. Pour mixture into prepared crust and bake for about 40 minutes. A toothpick inserted in center should come out clean when done. If top is getting too brown cover the tart with foil during the last 10 minutes of baking. Cool on a wire rack.
  5. Sprinkle with powdered sugar and cut into thin wedges to serve.

Nutrition

  • Calories:
  • Total Fat: g
  • Saturated Fat: g
  • Monounsaturated Fat: g
  • Polyunsaturated Fat: g
  • Trans Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbohydrate: g
  • Dietary Fiber: g
  • Protein: g