I've been merrily making the same pie crust for years. My mom would tell me tales of new recipes and methods she had tried, but I would have no part of it. I loved my tried and true crust. But then this one came along and it may be time to ditch my old pie crust recipe. This one is similar with both butter and shortening, but somehow it's butterier and flakier. So this recipe is a keeper not just for the wonderful crust, but also the filling. I loved the filling and was glad I had a little left over. The book suggested it could be saved and eaten as an ice cream topping. As if. I couldn't wait that long and ate it with a spoon while I waited for the tart to bake. And I love the French bakery look of this tart too.