Summer Fruit Tart

 

Recipe and Photo Credit

INGREDIENTS:

1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Ginger, Ground
2 cups peeled and sliced peaches
1 cup blueberries
1/2 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.

2. Mix sugar, cornstarch, cinnamon and ginger in medium bowl. Add fruit and vanilla; toss gently. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over fruit, pleating or folding crust as needed. Brush crust with remaining egg white.

3. Bake 20 minutes or until crust is golden brown. Cool slightly before serving.

Comments & Reviews

  • shelley

    Looks Yummy! Keep in mind that the peaches we are getting now are early peaches, which don’t can as well or bake as well as the peaches we will see in September.

  • julia

    I would make you the Chicken Bruschetta!!! Nom nom! 🙂 Posted on your facebook! Thanks! 🙂

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