Musician'S Tart - cooking recipe

Ingredients

1 baked 9- inch tart pastry shells (pie)
FILLING
1 cup dried pear half, coarsely chopped (4 oz)
1 cup pitted dates, halved
1/3 cup pear juice or 1/3 cup apricot nectar
1/4 cup packed brown sugar
NUT TOPPING
6 tablespoons butter or 6 tablespoons margarine
6 tablespoons brown sugar
3 tablespoons corn syrup
1/2 cup pine nuts (about 2 ounce)
1/2 cup toasted whole almond (about 2 ounce)
1/2 cup dry roasted whole cashews (about 2 ounce.)
1/2 tablespoon whipping cream (can use Rich's whip for pareve)

Preparation

FILLING.
Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute.
Puree mixture in processor to thick paste (can wait til cools a bit). Cool completely.
Preheat oven to 400 degrees Fahrenheit.
NUT TOPPING.
Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves.
Increase heat, bring to boil. Boil vigorously 1 minute.
Remove from heat; mix in nuts and (pareve) cream.
ASSEMBLY.
Spread fruit filling into bottom of cooled, baked pie/tart shell.
Set tart pan on cookie sheet. Spoon nut topping over filling.
Bake until filling bubbles, about 20 minutes Remove from oven and cool on rack for about 10 minutes
Loosen tart pan from sides (if using pan with removable sides) but do not remove.
Cool completely in pan.
Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges.