Brushing the pastry with egg adds shine while it bakes.

　　

Ingredients

For the pie dough:

2 1/2 cups all-purpose flour

　　2 teaspoons sugar

　　1 teaspoon salt

　　8 tablespoons (1 stick) cold butter

　　6 tablespoons cold solid vegetable shortening

　　About 6 tablespoons ice water

　　1 cup each: pitted prunes, dried apricots and peeled, chopped apples

　　1/2 cup golden raisins

　　1/3 cup sugar

　　1/2 cup shelled walnut halves

　　4 tablespoons unsalted butter, melted

　　2/3 cup Grand Marnier liqueur

　　1 egg, beaten

　　

Step 1

1. Make the dough: Sift the flour, sugar and salt into a bowl. Add the butter and shortening. Using fingertips or a pastry blender, rub the ingredients together until the mixture resembles coarse meal. Sprinkle in the ice water, 2 tablespoons at a time, stirring with a fork until the dough gathers together. Divide the dough into 2 disks; wrap in plastic and refrigerate for 2 hours.

　　

Step 2

2. Preheat the oven to 350°:F.

　　

Step 3

3. In a pot, place the fruits in water just to cover; simmer until tender, 20 minutes. Drain thoroughly and chop. Return to the pot; add the sugar, walnuts, butter and Grand Marnier; simmer for 5 minutes, stirring. Let cool.

　　

Step 4

4. Roll a disk of dough into an 11-inch circle, 1/4-inch thick, on a lightly floured surface. Line a 9-inch pie pan, leaving a 1-inch overhang; spoon in the filling, mounding it slightly.

　　

Step 5

5. Roll the remaining disk as before; cut into 1/2-inch strips and arrange lattice-fashion over the filling; crimp decoratively. Brush the lattice with the beaten egg.

　　

Step 6

6. Bake the tart until the top is golden brown and the filling is bubbling, 30 to 35 minutes. Serve warm or cool.

　　

Nutrition Per Serving

Per serving: 690 calories

　　87g carbohydrate

　　7g protein

　　31g fat

　　70mg cholesterol (nutritional analysis provided by Parade).

　　#### Nutritional analysis provided by Parade