Ingredients

2 prepared, refrigerated pie crusts for 9-inch pie
2/3 cup slivered almonds, toasted
1 1/2 cups bite-size pitted prunes or regular pitted prunes, halved
1 cup dried apricot halves
1/2 cup dried cranberries
1 cup water
3 tablespoons brandy or orange juice
3 tablespoons honey
1/2 cup orange juice
2 teaspoons cornstarch

Directions

Heat oven to 450 degrees F. Fit one of the crusts into a 9-inch tart pan with removable side. Press crust gently onto bottom and sides of pan. Prick bottom several times with a fork. On work surface, with small cutters or paring knife, cut out several small shapes from second crust to decorate top of tart; place on small baking sheet. Bake tart shell and decorations in center of the oven 12 to 15 minutes for tart shell and about 10 minutes for small shapes.

Arrange almonds in an even layer in tart shell. Reduce oven temperature to 350 degrees F.

To make filling, in a 2-quart saucepan, combine fruits, water, brandy and honey. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until fruits are just tender.

In small bowl, mix the 1/2 cup orange juice with the cornstarch. Stir into fruit mixture; reduce heat to low. Cook and stir about 5 minutes until thickened; arrange in crust. Bake in center of oven 20 minutes; cool on rack. Remove side of tart pan and place on serving plate.