Chocolate-Nut Tart with Dried Fruit

Ingredients:

1 refrigerated pie crust (half of 15-ounce package)

1/4 cup raspberry preserves

1/2 cup heavy whipping cream

1 package (12 ounces) bittersweet chocolate chips

1 cup assorted nuts (such as pecans, sliced almonds, pistachios & hazelnuts), toasted & coarsely chopped

1 cup assorted dried fruit (such as cherries, golden raisins, cranberries, and blueberries)

large pinch of coarse kosher salt

1/3 cup toffee bits or toasted coconut, for garnish

Directions:

Preheat oven to 450 degrees. Press pie crust onto bottom and up sides of 10" diameter tart pan with removable bottom; trim edges, if needed. Pierce crust all over with fork. Bake until deep golden brown, about 12 minutes. Cool. Spread preserves over bottom of crust.

Bring cream to simmer in heavy medium saucepan. Reduce heat to low; add chocolate chips and stir until melted and smooth. Remove from heat. Stir in nuts, fruit and salt. Spread chocolate mixture in crust. Sprinkle toffee bits or coconut over tart. Chill until set, about 2 hours. Serve cold or at room temperature.  Yields: 12 servings.