Description
Rosanne Nicholson of Olympia, Wash. created a tart featuring chocolate, dried fruits and walnuts.

Ingredients

• For crust:
  
• 8 ounces (approximately) soft coconut macaroon cookies
  
• 1 cup ground California walnuts
  
• 3 tablespoons melted butter
  
• For filling:
  
• 1/3 cup golden or dark raisins
  
• 1/3 cup dried cherries
  
• 1/3 cup chopped dried apricots
  
• 1/2 cup brandy or water
  
• 2 eggs
  
• 1 cup packed brown sugar
  
• 1/2 cup flour
  
• 1 teaspoon vanilla
  
• 1/2 cup chopped California walnuts
  
• 1/3 cup semisweet chocolate chips
  
• Powdered sugar for dusting top

Preparation
Preheat oven to 350°F. Crumble macaroons; you should have 2 cups. To make crust, stir macaroons, ground walnuts and butter together in large bowl. Press mixture evenly over bottom and sides of 11-inch, removable-bottom tart pan. Bake 15 minutes, or until lightly browned. Cool before filling.

To make filling, put raisins, cherries and apricots in small bowl. In microwave or in small saucepan, bring brandy or water just to a boil. Pour over fruit, and soak 20 to 30 minutes. Drain off any remaining liquid.

In medium bowl beat eggs with mixer on low speed 3 to 4 minutes, until quite foamy. Add brown sugar, flour and vanilla, and beat until smooth. Add drained fruit, walnuts and chocolate chips, and stir to combine. Pour filling into prepared crust, spreading evenly. Bake 35 to 40 minutes, until filling is lightly browned and set; a toothpick inserted in center should come out clean when tart is done. If top gets too brown during baking, drape a sheet of foil loosely over tart for remainder of baking time. Place tart on rack to cool before removing sides of pan. Before serving, dust top with powdered sugar sprinkled through sieve or strainer.

Nutrition
no information available

Serves
One 11-inch tart, serving 8 to 10

Variations
no information available