What's in my oven tonight? 01.14.07

Berry and Pear Tart with Walnut Streusel Crust

Serves 10-12

Streusel

1 c flour

1/2 c wheat germ

3/4 c sugar

1 t nutmeg

1/4 t salt

3/4 c unsalted butter (or butter substitute for vegan recipe), room temp and cut into 1" pieces

1 c chopped walnuts

Filling

1/2 c sugar

1/4 c unsalted butter, room temp

2 t lemon zest

juice from one lemon, seeds removed

1 t vanilla extract (or seeds from 2 vanilla beans)

1/4 t salt

1/2 c dried blueberries

1/2 c dried cranberries

1/2 c dried cherries or figs

4 lbs Bosc or Anjou pears, peeled, cored and cut into 1 " cubes.

For Streusel:

Whisk first 4 ingredients in medium bowl. Add butter and rub in with fingertips until pea sized clumps form. Mix in walnuts. Cover and chill.

For Filling:

Add first six ingredients into medium skillet ( I like my 12" cast iron...no jokes, prof. griff!) Stir over medium heat until sugar dissolves and mixture comes to a slight boil. Add dried berries and simmer for about 5 minutes. Remove from heat and cool.

Preheat oven to 375. Butter 13x9x2 baking dish. Toss pears and berry mixture in a large bowl and add to baking dish. Sprinkle streusel mixture over. Bake until golden (about 1 hour); cool. Serve warm or at room temperature with ice or rice cream!