FRUIT FILLING
6 c Hulled, halved strawberries
-(or whole blackberries,
-blueberries, boysenberries,
-olallieberries, or
-raspberries; or pitted
-apricots, nectarines,
-plums, or peeled peaches).
3/4 1/4 c. granulated sugar (up
-to 1)
1 tb Lemon juice
1 Cinnamon stick about 2
-inches long(optional)
-PASTRY-
1 c Flour
3 tb Sugar (up to 5)
2/3 c Ground unblanched filberts
-or almonds
6 tb Butter or margarine
2 Egg yolks -OR-
1 Whole egg
Fruit Filling: Combine all 4 ingredients in a 3 quart pan; bring to a boil.
Reduce heat and cook until thick(45 minutes to an hour), stirring
frequently. Remove from heat, discard cinnamon stick and let cool to
lukewarm.
Pastry: don’t be afaid to handle this…it is not sensitive to handling
like pie crust. It actually seems to benefit from it.
Stir together 1 cup flour, 3-5 T sugar, and 2/3 cup ground unblanched
filberts or almonds. Work 6 T butter or margarine into mixture with your
fingers until well blended. Stir in 2 egg yolks OR 1 whole egg with a fork
until dough holds together.( I use my food processor).
Separate 1/3 of pastry for the lattice top.
Press remaining pastry over bottom and sides of a 10 inch tart pan
evenly.Trim dough to flush with pan and prick all over with a fork. Bake 8
minutes at 350. Place pan on wire rack and pour in filling.
Divide reserved pastry into 10 pieces. Roll each piece into a 10 inch rope.
Crisscross ropes over filling to make a lattice. Trim ends even with pan.
Return tart to oven andbake 40 minutes or until crust is golden brown.
Place on wire rack and let cool completely; cover with foil and let stand
at room temperature until next day. Just before serving, dust with powdered
sugar. Cut like a pie and serve.
I like to use apricots(when available). blackberries, and nectarines. I
wish I knew what olallieberries are and where to get them!
Yields
1 Servings
