Total Calories: 191
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the larger disk of dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 In a medium saucepan, combine the prunes, raisins, and water. Cook over low heat until soft, about 10 minutes. Let cool. In a food processor or blender, puree the fruit mixture with the orange zest. Add the liqueur, honey, and cinnamon and process until smooth. With a spatula, stir in the walnuts.
4 Spread the fruit and nut mixture in the prepared tart shell.
5 Place an oven rack in the lower third of the oven. Preheat the oven to 350°F.
6 Roll out the remaining dough to a 10-inch circle. With a fluted pastry wheel, cut the dough into 1/2-inch-wide strips. Arrange the strips about 1 inch apart across the tart pan. Rotate the tart a quarter- turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal. Brush the dough with the egg yolk mixture.
7 Bake 35 to 40 minutes, or until the pastry is golden brown.
8 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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