Very good! I would suggest heating longer than the given 8-10 minutes when heating the fruit/butter/sugar filling on the stove top.
I had it on medium low as directed and after 15+ minutes I pulled it, but it wasn't caramelized. The juices were still a very light golden color. I should've gone to 25 minutes or increased the heat & watched it to turn that dark brown, but bc I didn't; the tart was quite runny. However, despite this drippy part; the tart was delicious.
We had shelled pastashios, so we removed shells & ran the nuts through the food processor for quick/mess free crushing.
Delicious and unique dessert. Recommend!
