|Pitted prunes||1 Cup (16 tbs)|
|Dried apricots||1 Cup (16 tbs)|
|Chopped peeled apple||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Shelled walnut halves||1⁄2 Cup (8 tbs)|
|Melted sweet butter||1⁄4 Cup (4 tbs)|
|Grand marnier||2⁄3 Cup (10.67 tbs)|
|Sweet buttery tart crust||1 (Double Recipe)|
|Egg||1 , beaten|
Preheat oven to 350Â°F.
Combine prunes, apricots, apples and raisins in a heavy saucepan.
Add water just to cover, set over moderate heat, and simmer until fruit is tender, about 20 minutes.
Drain fruit thoroughly and chop.
Return fruit to saucepan, add sugar, walnuts, melted butter and Grand Marnier, and simmer for 5 minutes, stirring occasionally.
Cool to room temperature.
Roll out half of the pastry dough on a lightly floured board and use it to line a 9-inch pie pan.
Spoon filling into pastry-lined pan, mounding it slightly.
Trim excess crust, leaving about 1 inch all around.
Roll out remaining dough to a 10 1/2 inch round and cut into 1/2 inch strips.
Arrange strips lattice-fashion over the filling, trim ends, and turn up the edge of the bottom crust over the ends of the strips; crimp decoratively.
Brush lattice top lightly with beaten egg.
Bake tart for 30 to 35 minutes, or until top is golden brown and filling is bubbling.
Serve warm or cool.
1 tart, 6 to 8 portions