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Honey Pistachio Tart with Orange Pastry

Rich Orange Pastry:
2/3 cup butter or margarine
2 cups all-purpose flour
2 teaspoons finely shredded orange peel
1 egg
1/4 cup cold water

Using a fork or pastry cutter, combine butter or margarine, flour and shredded orange peel in a large bowl till pieces are the size of small peas. Beat together the egg and cold water in a small bowl. Add egg mixture to flour mixture; toss till dry ingredients are moistened. Divide dough in half. Form each half into a ball. Put in refrigerator.

1/2 cup sugar
1/4 cup honey
1/4 water
1 1/2 cups pistachios, toasted
1/2 cup each dried apricots, candied ginger and golden raisins
1/4 cup milk
1 tablespoon butter or margarine
1 egg yolk, lightly beaten
Coarse sugar

Stir together sugar, honey and water in a saucepan. Bring to boil, stirring until sugar is dissolved. Reduce heat to medium low. Gently cook for 15 minutes or till mixture is a light caramel color, stirring occasionally. Stir in pistachios, dried fruits, milk and butter or margarine. Return to boil. Reduce heat and simmer, uncovered, 5 minutes or till slightly thickened, stirring occasionally. Set aside.

Meanwhile, roll one portion of rich orange pastry on a lightly floured surface into a 12-inch circle. Wrap around a rolling pin. Unroll onto a tart pan, pressing it up fluted sides. Trim pastry even with top edge of pan. Top with filling.

Roll remaining portion of pastry into a 10-inch square. Cut into 1/2-inch wide strips using a fluted pastry wheel. Weave strips diagonally on filling to create a lattice top. Press strip ends onto rim of pan. Brush egg yolk over pastry. Sprinkle with coarse sugar. Bake in 375-degree oven about 35 minutes or until top is golden. (If parts of crust brown more quickly, cover with foil.) Cool in pan on a wire rack. To serve, remove sides of pan.

Makes 8 to 12 servings.

Sunday, December 10, 2000

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