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.
Just wanted to notify you that for the crust section of the recipe, sugar is included in the method but not listed in the ingredients.
Also, is the crust a standard shortcrust pastry? It seems to have very little flour for the amount of butter it has.
Thank you so much for notifying me of the error! Yes, you are absolutely correct that there is a type-o in the recipe, it should in fact be 1/14 cup of flour and the sugar should be listed in the ingredients. My sincere apology and I so appreciate you tKing the time to let me know. I will make a note and correct it asap. Thanks again and happy cooking!