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I made this tart a couple weeks ago before this current heat wave started. I tend to make rustic fruit tarts when I want to use up some leftover pie pastry and then I wonder why I even bother with traditional pies when this tart is so incredibly good. A 1/4 of my pastry recipe is enough for a lovely tart. I used apple this time, but cherry, apricot, peach, strawberry or strawberry and rhubarb are just as good as the apple. The filling is the same as my apple pie recipe. The only difference is I sprinkle the top with ground walnut and a bit of sugar so there is no need for a top pastry.

3 Tbsp sugar
1 tsp Fruit Fresh
3 Tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups of fresh sliced fruit
1/4 cup finely ground walnuts
2 Tbsp sugar
1/8 cup butter

• Roll the pastry dough into a large circle 1/8" thick.
• Lay the rolled out dough into a large pie pan.
• Let all the excess pastry hang over the edge.
• In a large bowl combine sugar, Fruit Fresh, flour, salt, cinnamon and nutmeg.
• Add the sliced fruit and mix to coat.
• Add the fruit to the pie pan.
• In a small bowl combine the ground walnuts with the sugar.
• Sprinkle the walnut mixture over the fruit.
• Dot with bits of butter.
• Fold the dough border in toward the center.
• Bake at 400F until pastry is golden.
• Let stand for 30 minutes to allow juices to settle, and then slice.

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