Musician'S Tart Recipe

Name: Musician'S Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baked 9- inch tart pastry shells (pie); FILLING; 1 cup dried pear half, coarsely chopped (4 oz); 1 cup pitted dates, halved; 1/3 cup pear juice or 1/3 cup apricot nectar; 1/4 cup packed brown sugar; NUT TOPPING; 6 tablespoons butter or 6 tablespoons margarine; 6 tablespoons brown sugar; 3 tablespoons corn syrup; 1/2 cup pine nuts (about 2 ounce); 1/2 cup toasted whole almond (about 2 ounce); 1/2 cup dry roasted whole cashews (about 2 ounce.); 1/2 tablespoon whipping cream (can use Rich's whip for pareve)

Servings: persons

1 baked 9- inch tart pastry shells (pie)
FILLING
1 cup dried pear half, coarsely chopped (4 oz)
1 cup pitted dates, halved
1/3 cup pear juice or 1/3 cup apricot nectar
1/4 cup packed brown sugar
NUT TOPPING
6 tablespoons butter or 6 tablespoons margarine
6 tablespoons brown sugar
3 tablespoons corn syrup
1/2 cup pine nuts (about 2 ounce)
1/2 cup toasted whole almond (about 2 ounce)
1/2 cup dry roasted whole cashews (about 2 ounce.)
1/2 tablespoon whipping cream (can use Rich's whip for pareve)

1
FILLING.
2
Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute.
3
Puree mixture in processor to thick paste (can wait til cools a bit). Cool completely.
4
Preheat oven to 400 degrees Fahrenheit.
5
NUT TOPPING.
6
Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves.
7
Increase heat, bring to boil. Boil vigorously 1 minute.
8
Remove from heat; mix in nuts and (pareve) cream.
9
ASSEMBLY.
10
Spread fruit filling into bottom of cooled, baked pie/tart shell.
11
Set tart pan on cookie sheet. Spoon nut topping over filling.
12
Bake until filling bubbles, about 20 minutes Remove from oven and cool on rack for about 10 minutes
13
Loosen tart pan from sides (if using pan with removable sides) but do not remove.
14
Cool completely in pan.
15
Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 baked 9- inch tart pastry shells (pie), FILLING, 1 cup dried pear half, coarsely chopped (4 oz), 1 cup pitted dates, halved, and more.

Yes, Musician'S Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Musician'S Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions