Apple and Prune Tart with Vanilla Ice Cream and Cognac

Name: Apple and Prune Tart with Vanilla Ice Cream and Cognac
Yield: 6 Servings
Ingredients: 1 1/4 cups all purpose flour; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 cup solid vegetable shortening, frozen, cut into 1/2-inch pieces; 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces; 3 tablespoons (or more) ice water; 12 medium pitted prunes; 1/3 cup Cognac or brandy; 4 6- to 7-ounce Golden Delicious apples, peeled, quartered, cored, each quarter cut into 3 wedges; 3 tablespoons sugar; 3 tablespoons unsalted butter, melted; 1/4 cup apricot preserves, heated, strained; Vanilla ice cream

By Betty RosbottomPhotography by David Bishop

December 31, 2000

Recipe notes