By Fine Cooking
GV comments: This tart is a favorite whenever I make it. It looks gorgeous, bursts with the flavors you crave in the autumn, and is quite forgiving -- the crust is pushed into place rather than rolled, the fruit is not uniformly sliced and arranged, and the streusel top is much easier than a top crust. I use vegan butter instead of dairy butter, and instead of an egg yolk and half-and-half I use non-dairy creamer or milk. It works perfectly -- easy to veganize. It takes some time, but it's worth it for a special meal.
Time: About two hours, start to finish
Nutrition: About equal processed/unprocessed