The best summer dessert ever

I have been making this for at least three years. It's a free form tart that you make with a purchased pie crust (the kind from the dairy case), or if you are really into cheese paring, a bottom crust you make yourself. I do it in the food processor, and aside from getting the food processor and a couple of measuring implements dirty, it's fast, fast, fast.

After your bottom crust is made and rolled out (about the size of a well, a pie crust) take some ripe fruit and mix it with a little sugar and a little (approx. 1 T) tapioca. You need 1 1/2 to 2 cups of ripe fruit. Yesterday, I did blueberries and nectarines, but just about any in season fruit will do, and don't be afraid to try a mixture of 2 compatible fruits. Season with a little cinnamon or nutmeg or even a soupcon of almond extract depending on the fruit.

Place the bottom crust on a rimmed cookie sheet. Dump the fruit in the middle of the crust and fold up the crust (crimping attractively) until only 2-3 inches of fruit are showing. Brush the crust with egg-yolk mixed with a little water.

Put in a hot oven for 10-15 minutes, then turn the oven down to 350-375 degrees. Bake another 20 minutes or until golden brown. My oven is on the cool side of the temperature gauge, but yours may be accurate.

This tastes like a fancy dessert, and even if you make your own crust it takes just minutes. Serves 4.

Berries and stoned fruit like peaches, apricots and nectarines are good. Pretty much anything. Thin slices apples with a few raisins or dried cranberries would work. Use your imagination.

The Cheeseparer