INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. To prepare crumb crust/topping,
spread nuts in a medium baking pan. Roast the nuts, stirring
occasionally, until toasted, about 10 minutes. Remove nuts from the
oven and turn out onto a cloth towel.  Rub off and discard the papery
skins. Increase the oven temperature to 450 degrees. In a food
processor fitted with the metal blade, process the nuts until finely
ground, about 10 seconds. In a large bowl, mix together the nuts,
flour, and sugar. Using a pastry blender or 2 knives, cut the butter
into the flour mixture until coarse crumbs form. Using fingers,  evenly
press half of the crumb crust/topping mixture into the bottom  and
sides of an 8- or 9-inch tart pan. To prepare the filling, in a  medium
bowl, mix together the sugar and the cornstarch. Gently fold  in the
berries. Spoon the berry mixture into the crust, spreading  evenly.
Sprinkle the berry mixture evenly with the remaining crumb
crust/topping. Bake until topping is golden and filling is bubbly, 30
minutes. Transfer the pan to a wire rack to cool for 10 minutes.  Serve
warm.  FROM "GREAT AMERICAN HOME  BAKING" CARDS  From a collection of
my mother's (Judy Hosey) recipe box which  contained lots of her
favorite recipes, clippings, etc.  Downloaded  from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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