Yield: 1 Servings

Measure Ingredient
6 cups Hulled, halved strawberries (or whole blackberries, blueberries, boysenberries, olallieberries, or raspberries; or pitted apricots, nectarines, plums, or peeled peaches).
¾ \N 1/4 c. granulated sugar (up to 1)
1 tablespoon Lemon juice
1 \N Cinnamon stick about 2 inches long(optional)
1 cup Flour
3 tablespoons Sugar (up to 5)
⅔ cup Ground unblanched filberts or almonds
6 tablespoons Butter or margarine
2 \N Egg yolks -OR-
1 \N 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 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 ⅔ 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 ⅓ 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! Posted to EAT-L Digest 18 Dec 96 From: Valerie L Larson <MOOSE10475@...> Date: Thu, 19 Dec 1996 13:12:39 -0500

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