Dried Plum Tart with Almond Cookie Crust

A tender almond cookie crust spread with dried plums and apricot preserves is a crowd-pleaser!

Prep Time: 40 minutes
Cook Time: 35 - 40 minutes
Serves 12

Ingredients

Crust:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 1/4 cups sliced almonds, toasted and ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
No-stick cooking spray

Fruit Filling:
2 cups (about 12 ounces) Sunsweet® pitted prunes
3/4 cup apricot preserves
1/4 cup orange juice
Powdered sugar (optional)

Directions

Crust:
In mixer bowl, beat together butter and granulated sugar until creamy. Add egg and vanilla; beat well. In separate bowl, combine flour, almonds, cinnamon and salt; add to butter mixture, mixing just until dry ingredients are incorporated. Divide dough into thirds. Combine two 1/3-portions to form one larger piece. Form each portion into disk; wrap well with plastic wrap. Freeze 30 minutes or until dough is firm.

Fruit Filling:
In food processor or blender container, process Sunsweet® pitted prunes, preserves and orange juice until dried plums are coarsely chopped, pulsing on and off; set aside.

Lightly coat 9-inch tart pan (with removable bottom) with cooking spray. When dough is ready to roll out, heat oven to 325ºF. Roll larger portion of dough to form 11-inch circle. Carefully transfer to tart pan, pressing dough into bottom edge and side of pan. Trim excess dough along top edge. Spread filling evenly onto bottom of tart; refrigerate until chilled through.

Bake 35 to 40 minutes or until crust is golden brown; cool completely on wire rack. Sprinkle with powdered sugar before serving, if desired. Cut into 12 wedges.