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Gardener and Gourmet Newsletter

Want to take advantage of the seasonal abundance of superior fruits? Try this:

John's Autumn Fruit Tart with Streusel Topping

Prepare your favorite pie crust and line a tart pan or individual pans. I have a number of these in various shapes and sizes. Choose one appropriate to the number of guests you are feeding. The recipe for the filling can be modified however you like, as long as the proportions are maintained. Blind bake the crust and allow to cool completely.

Prepare the streusel topping by combining in a food processor the following:

6 graham crackers, Ritz Crackers, or Waverly wafers, or a combination
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon

Pulse until the crackers are the consistency of cornmeal. Transfer to a bowl and stir in to combine thoroughly 2 1/2 tablespoons melted unsalted butter. Reserve the topping, refrigerated, until needed. It keeps a week in the refrigerator.

Preheat the oven to 350 degrees F. Chop into 1/4" dice a selection of fruits, enough to fill your crust, mounding the top. The filling will shrink a bit during cooking. About 3 cups will fill a 9" pie pan. You should get this yield from about 1-1/2 to 2 pounds of fruit. Toss the fruit with 1/2 cup sugar and 2 tablespoons flour.

Transfer the filling to the cooled crust, top with a generous sprinkling of the streusel, reserving the remainder for another use, and bake the tart in the preheated oven for about 45 minutes, or until the filling is bubbly and the topping is golden brown. I like to place the tart pan(s) on a baking sheet to catch the inevitable bubbling-over.

This makes a simple and elegant ending for a special dinner.

Gardener and Gourmet Newsletter
October 8, 1998 Vol. 1, No. 14
Copyright (C) 1998, John H. Tullock. All rights reserved.
Published twice a month by Gardener and Gourmet,
3405 East Red Bud Drive, Knoxville, TN 37920-3655
(423) 573-0373

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