Makes: 8 servings
Cook: 20 minutes + 25 minutes
1⁄2 cup (1 stick) butter, softened
1⁄4 cup sugar, Domino®/C&H®
1⁄2 cup finely crushed shortbread cookies, Lorna Doone®
1⁄2 cup all-purpose flour
2⁄3 cup chopped almonds, Planters®
1⁄3 cup chopped dried apricots, Sunsweet®
1⁄3 cup chopped dried figs, Sun-Maid®
1⁄3 cup cherry-flavor dried cranberries, Craisins®
1⁄3 cup golden raisins, Sun-Maid®
1⁄2 cup butterscotch caramel topping, Mrs. Richardson’s®
1 can (15 ounces) apricot halves, drained, Del Monte®
1⁄2 cup frozen whipped dessert topping, thawed, Cool Whip®
1⁄2 teaspoon ground nutmeg, McCormick®
Preheat oven to 350°F. In a large mixing bowl, beat butter and sugar with an electric mixer on high until fluffy. Add shortbread crumbs and flour; beat on low about 5 seconds or until mixture comes together. Spread into the bottom and up sides of a 9-inch tart pan.
Bake for 20 to 25 minutes or until golden. cool on a wire rack.
In a medium bowl, stir together almonds, dried apricots, figs, cranberries, and raisins.
In a small microwave-safe bowl, microwave caramel topping on high for 30 seconds. Pour over fruit mixture, stirring until combined. Spoon into shortbread crust. Top with apricot halves. Bake for 25 to 30 minutes or until filling is bubbly and pastry is golden. Cool completely on a wire rack.
For spiced cream, in a small bowl, gently combine whipped topping and nutmeg. Serve tart with spiced cream.