1/2 c. butter
2 c. flour
1/4 tsp. baking powder
1/4 c. brown sugar

Mix together until crumbly, and press firmly into a 10 inch tart pan with a removable bottom.

4 c. fruit (see below)
1/2 c. brown sugar
2 tsp. cinnamon

Arrange fruit on crust, top with mixed sugar and cinnamon. Bake at 400 degrees for 15 minutes.

2 eggs
1 c. sour cream or yogurt
1 tsp. vanilla

Mix and pour over fruit. Bake an additional 40 minutes at 375 degrees, until filling is set. Serve with sweetened whipped cream. If serving warm, let tart sit 15 or 20 minutes before cutting.

This recipe is very easy and very versatile. My favorite fruit combination is peaches, blueberries and raspberries. Strawberry-blueberry is good. Apple-cranberry is great, but needs about 1/2 cup more sugar. In addition to being a good dessert, this tart is a nice breakfast-brunch offering too. Credit to the Tassajara Bread Book for the original inspiration.