Fruit Filling: Combine all 4 ingredients in a 3 quart pan; bring to a boil. Reduce heat and cook until thick(45 minutes to an hour), stirring frequently. Remove from heat, discard cinnamon stick and let cool to lukewarm.

Pastry: don't be afaid to handle this...it is not sensitive to handling like pie crust. It actually seems to benefit from it.

Stir together 1 cup flour, 3-5 T sugar, and 2/3 cup ground unblanched filberts or almonds. Work 6 T butter or margarine into mixture with your fingers until well blended. Stir in 2 egg yolks Or 1 whole egg with a fork until dough holds together.( I use my food processor).

Separate 1/3 of pastry for the lattice top.

Press remaining pastry over bottom and sides of a 10 inch tart pan evenly.Trim dough to flush with pan and prick all over with a fork. Bake 8 minutes at 350. Place pan on wire rack and pour in filling.

Divide reserved pastry into 10 pieces. Roll each piece into a 10 inch rope. Crisscross ropes over filling to make a lattice. Trim ends even with pan. Return tart to oven andbake 40 minutes or until crust is golden brown. Place on wire rack and let cool completely; cover with foil and let stand at room temperature until next day. Just before serving, dust with powdered sugar. Cut like a pie and serve.

I like to use apricots(when available). blackberries, and nectarines. I wish I knew what olallieberries are and where to get them!