-
1
Mix first 3 ingredients in processor.
-
2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
-
3
Blend in yolk and vanilla using on/off turns.
-
4
Blend in enough cream by teaspoonfuls to form dough that begins to clump together.
-
5
Gather dough into ball; flatten into disk.
-
6
Wrap in plastic and refrigerate 30 minutes.
-
7
Preheat oven to 350F.
-
8
Roll out dough between sheets of waxed paper to 12-inch round.
-
9
Transfer dough to 9-inch-diameter tart pan with removable bottom.
-
10
Trim edges.
-
11
Freeze crust 15 minutes.
-
12
Line with foil.
-
13
Fill with dried beans or pie weights.
-
14
Bake until sides are set, about 10 minutes.
-
15
Remove foil and beans; bake crust until golden, about 20 minutes more.
-
16
Cool completely on rack.
-
17
Combine all ingredients in heavy medium saucepan and bring to boil.
-
18
Reduce heat and simmer 1 minute.
-
19
Puree mixture in processor to thick paste.
-
20
Cool completely.
-
21
Preheat oven to 400F.
-
22
Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves.
-
23
Increase heat and bring to boil.
-
24
Boil vigorously 1 minute.
-
25
Remove from heat.
-
26
Add nuts and cream.
-
27
Spread fruit filling in crust; smooth top.
-
28
Set tart on cookie sheet.
-
29
Spoon nut topping over.
-
30
Bake until filling bubbles, about 20 minutes.
-
31
Transfer tart to rack and cool 10 minutes.
-
32
Using oven mitts, loosen tart pan sides but do not remove.
-
33
Cool tart completely in pan.
-
34
(Can be prepared 1 day ahead.
-
35
Cover and let stand at room temperature.)
-
36
Remove pan sides.
-
37
Cut tart into wedges.
