This is a lovely winter fruit dessert that has great texture from the fruit and a lovely crunchy streusel toppings.  Many home cooks are intimidated by making their own crust.  While it does require some extra effort, it is not that difficult with practice and it makes a huge difference in the quality of your dessert.  If you have a food processor, it very much simplifies the preparation.  I left the fruit unpeeled which makes it easier to prepare.  Using a rectangular pie tart makes for a nice presentation, but you could easily use a 9″ round for a more traditional tart.  It is wonderful with the bourbon caramel and a scoop of ice cream perfect served with ice-cream.

Click here for the recipe.