A little bowl of mixed nuts and dried fruit has become the greatest symbol of the Tu Bishvat holiday. Take any mix of fruit and nuts, whether it’s a trail mix with chocolate chunks or a roasted and salted nut mix, combine it with a little homemade caramel sauce and bake in a tart crust. Now the holiday is festive again.
- When Life Hands You Fruit and Nuts, Make a Tu Bishvat Seder
- Modern Manna Recipe / Walnut and Dried Cherry Tabouleh
- Celebrating Tu Bishvat With Exotic Chicken
- A Free Tu Bishvat Feast on the Fruit Trees of Tel Aviv
- The History of Tu Bishvat: From Legalistic Debate to Fruit-eating Bonanza
Yields 9” tart
For the crust:
1¾ cups all-purpose flour
¼ cup sugar
¼ teaspoon kosher salt
1 stick (8 tablespoons) cold butter
3 egg yolks
Grated zest of 1 orange
For the filling:
½ cup orange or apricot jam, or any jam you prefer
2½ cups mixed roasted nuts, or roasted and salted nuts, or a trail mix
2 tablespoons sesame seeds, preferably roasted (optional)
2 tablespoons goji berries, soaked in warm water for 10 minutes and drained
¼ cup sugar
⅓ cup honey
4 tablespoons butter
1. Spray 9-inch round tart pan with oil. Make the crust: Put flour, sugar, salt and butter in a food processor and pulse until crumbs form. Add egg yolks one by one, pulsing until incorporated each time. Add a tablespoon or two of cold water, as needed, and pulse to create the dough.
2. Press dough into bottom and sides of tart pan. Prick bottom with fork, cover with plastic wrap and put in the fridge for at least half an hour, and up to a day.
3. Preheat oven to 180 Celsius (350 degrees Fahrenheit).
4. Remove tart crust from fridge. Remove plastic wrap, then cover the crust with aluminum foil. Arrange pie weights or dried legumes over the shell and bake for 30 minutes. Remove pie weights and aluminum foil and bake for 5 more minutes. Remove from oven. Let the crust cool for 10 minutes.
5. Heat jam until easy to spread (about 40 seconds in a microwave) and spread evenly on tart crust.
6. Put nut mix, sesame seeds and goji berries in a large bowl. In a non-stick pan over medium heat cook sugar and honey until sugar is completely dissolved. Lower heat to low, add butter and mix, and cook for 3-4 minutes. Pour over nut mix and stir well, trying to coat all nuts in the caramel. Spread nuts over tart, leaving sides of crust clean, and bake for 10 minutes. Chill before serving.