You can make this tart with a versatile Olive Oil, Whole-wheat Yeasted Pastry that will give you a more rustic delicious sweet; or use a good quality puff pastry, which will give you a more elegant-looking pie.
Either way, use up any overripe summer or fall fruit you have at hand: cherries, peaches, plums, strawberries, or apricots. Complement them with some homemade or store-bough jam or marmalade and you can totally omit any added sugar, as I usually do.
Serve on its own, or maybe together with the Fruity, Guilt-free Ice Cream.
Makes a round or square 9-inch (23 cm) tart
1 cup cherry, apricot, plum, fig or any other jam
3 cups fresh summer fruit: pitted cherries, chopped apricots, peaches, or plums
A few tablespoons sugar (optional)
2-3 tablespoons cornstarch, as needed
OR 1 package puff pastry
1 small egg yolk mixed with 2 tablespoons milk
½-2/3 cup coarsely ground almonds
In a small saucepan warm the jam together with the chopped fruit, and cook stirring until the fruit soften. Remove from the heat and add 2 or 3 tablespoons cornstarch, depending on how juicy the mixture is. Let cool, as you lay the crust.
Preheat the oven to 350F (180 C).
Line the pan with parchment paper and place half the pastry pressing to cover the base and the sides of the pan.
Spread the fruit on the crust and cover with the second piece of pastry, or if you are using puff pastry, cut the in ribbons and arrange over the filling.
Brush the pastry with the egg-milk mixture and sprinkle with the ground almonds.
Bake for 40 minutes or more, until the pastry is golden and the fruit mixture is no longer runny.
Let cool for at least 30 minutes, before cutting to serve.