Summer Harvest Tart

• 2/3 cup butter, softened
• 1/4 cup sugar
• Dash salt
• 2 tablespoons lightly beaten egg white
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup each fresh blackberries, blueberries and raspberries
• 1 cup finely chopped peeled apple (about 1 medium)
• 1 cup sliced peaches (about 2 small)
• 2 teaspoons lemon juice
• 1/3 cup butter, softened
• 2/3 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats

1. Preheat oven to 350u0b0. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg white and vanilla. Gradually beat in flour. Press onto bottom and up sides of an 11-in. fluted tart pan with removable bottom; place on a
2. .
3. Bake 25-30 minutes or until edges are light brown. Cool on a wire rack. Increase oven setting to 375u0b0.
4. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add fruit and lemon juice; toss to combine.
5. For topping, in a small bowl, cream butter, brown sugar and spices until blended. Gradually beat in flour and oats.
6. Add filling to crust; sprinkle with topping. Bake 45-50 minutes or until top is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or at room temperature.

butter, sugar, salt, egg white, vanilla, flour, sugar, flour, ground cinnamon, ground nutmeg, fresh blackberries, peeled apple, peaches, lemon juice, butter, brown sugar, ground cinnamon, ground nutmeg, ground cloves, allpurpose, oldfashioned oats

Taken from www.tasteofhome.com/recipes/summer-harvest-tart/ (may not work)