Blackberry and Pear Tart

Crust:
3/4 cup flour (whole wheat, whole wheat pastry flour, white wheat flour, or oat flour)
3/4 cup rolled oats
1/3 cup cold butter, cubed
1/4 cup sour cream or plain yogurt
1.5 tsp. ground ginger, minced fresh ginger, or minced candied ginger

Filling:
1/4 cup brown sugar
2 Tbls. flour
1/2 cup sour cream
1/2 cup blackberries
2 Tbls. milk, or nut milk
1/4 tsp. ground cloves
1 pear, cored and sliced thinly

Preheat oven to 350 F.

Crust: Stir together the flour and oats. Cut in the butter until crumbly and there's no dry powder. Stir in the sour cream/yogurt. It should be a somewhat wet dough. Sprinkle flour in the pie tin, then dump the dough in and press it evenly onto the bottom and sides. (No need to refrigerate or roll out).

Filling: Mix flour and brown sugar well. Stir in sour cream, berries, milk, and cloves. Mix well and spread into the crust. Lay the pear slices over the cream.

Bake for about 45 minutes until the crust is golden brown, the edges of the pear slices are browned, and the cream is bubbling.

In Outcast of Redwall, this tart has a latticed top. As you can see, my lattice work on this looks pretty stupid. It's because I barely had enough dough for it. I prefer the look of the pear slices arranged prettily.