Chocolate tart with fruit and nuts

1 refrigerated pie crust
1/4 orange marmelade or raspberry preserves
1/2 C whipping cream
12 oz bittersweet chocolate chips
1 C assorted nuts, such as pistachios, pecans, almonds, or hazelnuts
1 C assorted dried fruit, such as cherries, apricots, figs, or golden raisins
1/4 t coarse salt

Preheat oven to 450 F. In a 10-inch diameter tart pan with a removable bottom or a shallow pie pan, press the pie crust onto the bottom and up the sides. Prick the crust all over with a fork and bake until golden brown, about 12 minutes. Spread marmelade or preserves over the warm crust.

Chop the fruit coarsely. Toast the nuts, either in the oven or in a dry skillet, and chop them coarsely.

In a heavy saucepan, heat the cream to a simmer. Reduce the heat to low and stir in the chocolate chips until melted. Remove from heat and stir in the fruit, nuts, and salt. Spread this mixture into the prepared crust.

Optional: Garnish with toffee bits or crushed butterscotch candies.

Chill for a couple of hours until set and serve at room temperature.