Chocolate Fruit and Nut Tart

In small bowl, combine currants, prunes and brandy; cover and let stand for 1 hour.

On baking sheet, toast walnuts and almonds in 350°F (180°C) oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.

Sweet Pastry: Meanwhile, in food processor, pulse together flour, sugar, orange rind and salt. Pulse in butter until mixture resembles coarse meal. Pulse in egg yolks until pastry comes together. Shape into ball; flatten into disc. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; place in 9-inch (23 cm) round tart pan with removable bottom, pressing to inside edge and leaving overhang. Using rolling pin, roll across rim to trim off overhang.

With fork, prick bottom all over; refrigerate for 20 minutes. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove weights and foil; bake until centre is golden, 3 to 7 minutes.

In bowl, beat butter until fluffy; gradually beat in sugar. Beat in eggs, 1 at a time. Stir in flour, chocolate, brandy-soaked fruit and nuts; pour into baked crust. Bake in 350°F (180°C) oven until centre jiggles slightly and edge is browned, 20 to 25 minutes. Let cool in pan on rack. (Make-ahead: Let stand at room temperature for up to 8 hours.)

Source : Canadian Living Magazine: January 2010