Fruit Tart

· 2 cups all-purpose flour

· 3/4 cup finely chopped walnuts

· 3/4 cup light brown sugar, lightly packed

· 12 tablespoons cold unsalted butter (1 1/2 sticks), diced

· 1 egg yolk

· 2 lbs mixed frozen fruit

· 1/4 cup sugar

· 1/4 tsp cinnamon

Directions

Preheat the oven to 400 degrees F.

Combine the flour, walnuts, and brown sugar in a large bowl. Add the butter and the egg yolk. With your hands, mix ingredients together until crumbly. Combine the fruit, sugar and cinnamon in a bowl. Toss gently to distribute the sugar and cinnamon.

Press 1 1/2 cups of the crumb mixture in an even layer onto the bottom of a 9 1/2-inch springform or tart pan. Arrange the fruit in the pan, forming a pattern, depending on what looks best for the fruit you are using; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the fruit.

Place your tart pan on another pan for baking. It will protect your oven from juices than may overflow the tart pan.

Bake the tart for 40 to 50 minutes, or until it's lightly browned and the fruit juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate.

Serve warm or at room temperature. Top with a dollop of whipped cream or scoop of vanilla ice cream.