From: desserts,.MA

Honey Pistachio Tart

1/2 c sugar
1/4 c honey
1/4 c water
1 1/2 c chopped pistachio nuts, toasted
1/2 c fixed dried fruit bits
1/4 c orange juice
2 c flour
1/4 t salt
2/3 c vegetable shortening
1 egg
1/4 c cold water
1 beaten egg yolk
coarse sugar

For filling, in medium saucepan stir together sugar, honey and 1/4 c water. Bring to boil, stirring until sugar is dissolved. Reduce heat to medium-low. Gently simmer, uncovered, 15 minutes or until a light caramel color, stirring occasionally. Stir in nuts, fruit, and OJ. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes or until mixture is slightly thickened, stirring occasionally. Set aside.

For egg pastry, in large bowl, combine flour and salt. Cut in shortening until mixture is the size of small peas. In a small bowl beat together egg and the 1/4 c cold water. Add egg mixture to flour mixture. Using a fork, toss until dry ingredients are moistened. Divide dough in half. Form each half into a ball.

Slightly flatten one ball of pastry into a rectangle. On a lightly floured surface roll dough into a 13 1/4 x 4" oblong tart pan with removable bottom. Ease pastry into pan and pressing up the fluted sides. Trim pastry even with the top edge of pan. Spoon filling into crust. For top pastry, roll out remaining pastry ball into a 10" square. Using a fluted pastry wheel, cut until 1/2-inch wide strips. Weave strips diagonally across top of filling for a lattice. Press ends into rim of pan. Brush egg yolk over lattice top and sprinkle with sugar.

Bake 375 degrees about 35 minutes or until top is golden. Cool in pan on wire rack. Remove from pan.

Makes 8-12 servings