The Fruit Tarts at Des Gateaux et Du Pain: At Claire Damon's two
boutiques, sculptural creations gleam in the display case. The desserts
are elegant in form and often crafted around each season’s bounty of
fresh fruit - the chef grew up on an orchard in Auvergne - which she
uses only at their peak. As such, the selections change every few weeks.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dried Fruit & Almond Tart
Categories: Pastry, Fruits, Nuts, Desserts, Booze
Yield: 8 servings

MMMMM---------------------------FRUIT--------------------------------
1/2 c Pitted prunes; quartered
1/2 c Dried apricots; halved
1/2 c Dried Calimyrna figs;
- quartered
3/4 c Armagnac

MMMMM---------------------------CRUST--------------------------------
1 1/2 c A-P flour
1/4 c Sugar
1 ts Salt
1/2 ts Ground cinnamon
1/2 c Cold unsalted butter; in
- pieces
1 Egg yolk
+=WHISKED WITH=+
1 tb Water
1 tb Water

MMMMM--------------------------FILLING-------------------------------
6 tb Unsalted butter; room temp
2/3 c Confectioners' sugar,
- sifted
2 lg Eggs
1 ts Vanilla extract
3 tb A-P flour
1/2 ts Salt
1 1/3 c Blanched almonds; toasted,
- fine ground

For the fruit, combine the prunes, apricots and figs in
a mixing bowl and cover with the Armagnac. Let stand for
3 hours, turning the fruit from time to time.

Meanwhile for the crust, place the flour, sugar, salt
and cinnamon in a food processor and pulse just to
combine. Add the butter and pulse until the mixture
resembles coarse meal. With the machine running, pour in
the egg mixture. Process just until dough begins to come
together. Gently press the dough together with your
hands, flatten into a disk and cover with plastic wrap.
Refrigerate for 30 minutes.

Set oven @ 350ºF/175ºC.

Drain the fruit; set aside. Roll out the dough between 2
large sheets of plastic wrap and fit it into a 10-inch
tart pan with a removable bottom, or a 10-inch quiche
dish. For the filling, cream the butter and the
confectioners' sugar with an electric mixer. Beat in the
eggs one at a time. Add the vanilla. Mix in the flour
and the salt. Stir in the ground almonds.

Spread the fruit evenly over the bottom of the tart
shell. Spoon the filling over the fruit. Bake until the
filling is set and the crust is browned, about 40
minutes. Place on a rack to cool. Cut into wedges and
serve.

By: Molly O'Neill

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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