Summer Fruit Tart


Recipe and Photo Credit


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


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.

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