If using a homemade pie dough, roll the dough out onto a lightly floured piece of parchment paper liner, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet. This is really easy if you are using a ready made pie dough like I did. Transfer the parchment and dough onto a baking sheet. Simply roll out the refrigerated dough onto a baking sheet lined with a piece of parchment paper or silicone liner.
In a large bowl, mix together filling ingredients until evenly coated.
Pour filling onto the center of the tart and spread out to within 2 inches of the edge.
Fold up the edges to keep the filling inside.
Brush the pastry with egg wash and sprinkle with sugar.
Bake at 375ºF for 45-50 minutes, or until filling is bubbly and crust is golden brown. Allow to cool completely before slicing and serving. You will have 4 generous servings.