Instructions: Line an 11 inch round tart pan with a removable bottom with pastry of choice.

Place pastry in freezer for at least 30 minutes.

Preheat oven to 375 degrees. Place baking sheet on center rack.

Fit a piece of foil into frozen shell, place on baking sheet and bake 20-25 minutes. Pastry will be set and bottom slightly dry.

In mixing bowl, combine remaining ingredients and beat until smooth with an electric mixer.

Pour filling into the tart shell. Carefully transfer to hot baking sheet.

Bake 10 minutes, then reduce oven temperature to 350 degrees and bake additional 30 to 35 minutes, until filling is puffy and set around edges (there may be a few cracks), and knife inserted halfway between rim and center comes out clean.

Remove from baking sheet and cool to room temperature on wire rack. To serve, remove rim and cut into wedges.

If desired, serve with softly whipped cream sweetened with some maple syrup or brown sugar. Store, covered, in the refrigerator.

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