Fall Dried Fruit Tart

Fall Dried Fruit Tart

Dried plums get plumped up to luscious goodness in this delicious, fruity Fall dessert!
Fall Dried Fruit Tart | The Chef Next Door #CADriedPlums

I've been obsessed with baking recently. {Even more so than usual!} I know it's because it's Fall and I always get so excited when the weather cools off to get into the kitchen and bake. I've been developing a lot of new Fall recipes too, and my family has definitely enjoyed being my official taste testers! 

One of my favorite snacks are California dried plums, so I always have them around the house. I had a glorious idea recently to bake with these little gems, and I created this beautiful Fall Dried Fruit Tart. Rehydrating the plums makes them plump up and turn soft and tender, which is perfect in this dessert. 
Fall Dried Fruit Tart | The Chef Next Door #CADriedPlums

Not only is this tart gorgeous and delightful, it also has some health benefits! Did you know that eating a daily serving of California dried plums helps support healthy bones? They contain vitamins and minerals such as potassium, copper, boron and vitamin K which may have bone protective effects. Dried plums are naturally cholesterol-free, and one standard serving (4–5 dried plums) is about 100 calories. Additionally, each serving provides 3 g of fiber (and is considered a good source of fiber), 293 mg of potassium, 16 mg of magnesium and more vitamin K than any other fresh or dried fruit. California Dried Plums are a naturally sweet, convenient and nutrient-dense snack, and a versatile culinary ingredient. They are perfect in both sweet and savory dishes!

You can learn more about California Dried Plums on their website. Be sure to also check out the California Dried Plums Culinary website, where you will find more delicious recipes, including this Risotto with California Dried Plums and Radicchio

Now who's ready to make an amazing tart?

Fall Dried Fruit Tart
Author: Sarah Bates | The Chef Next Door
Serves 12
Print this recipe

1 refrigerated pie crust (or homemade)
1 1/2 cups apple juice
3/4 cup chopped dried pitted plums 
2/3 cup chopped dried apricots 
2/3 cup dried tart cherries 
1/3 cup light brown sugar
1/4 cup flour
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg
1 sweet apple, chopped 
1/2 cup pecan pieces 
Whipped cream, for topping

Preheat the oven to 375 degrees. Line a 10-inch tart pan with a removable bottom with the pie crust, pressing the crust into the sides of the tart pan. 

In a medium saucepan combine the apple juice, plums, apricots, and cherries. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes, covered. Remove from the heat. 

In a large bowl whisk together the brown sugar, flour, cinnamon, and nutmeg. Fold in the apple and pecans. Slowly stir the dried fruit mixture into the apple mixture.

Transfer the filling to the tart pan. Bake about 40 minutes, or until the fruit is bubbly and the pie crust is golden brown. Allow to cool completely on a wire rack.  

To serve, remove the sides of the tart pan. Cut into slices and top with whipped cream, if desired.

Bon App├ętit!
Fall Dried Fruit Tart | The Chef Next Door #CADriedPlums
I am participating in a VIN campaign for California Dried Plums. I am receiving a fee for posting; however, the opinions expressed in this post are my own. I am in no way affiliated with California Dried Plums and do not earn a commission or percent of sales.