I had this tart when my friend Carlin made it from the New York Times for a potluck dinner. From the photo in the recipe I would never have made it. But don't be deceived by something that seems run-of-the-mill. This is a fantastic recipe that is definitely going to become a regular in my repertoire. I think you could use any berry in this crust, and almost any fruit. I shall try it out with the fall fruit and let you know.
The crust is perfect – a crumbly mix of oats and almonds is contrasted with the sharpness of the fruit, it's almost like a crunchy oat cookie crust. Plus, it's really, really easy. Which is good when you find yourself so busy you don't have time to cook, which is the situation I find myself in these days.