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Summer Fruit Tart

Summer Fruit Tart

Enjoy the bounty of summer fruits in this delicious cinnamon- and ginger-spiced peach and blueberry tart.


  • 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. Heat oven to 425 degrees F.
  2. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases.
  3. Brush crust with about 1/2 of the beaten egg white.
  4. Mix sugar, cornstarch, cinnamon and ginger in medium bowl.
  5. Add fruit and vanilla extract; 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.
  6. Brush crust with remaining egg white.
  7. Bake for 20 minutes or until crust is golden brown.
  8. Cool slightly before serving.

Makes 8 servings.
Prep Time: 20 minutes
Cook Time: 20 minutes

per serving Calories: 191 Fat: 7 g Carbohydrates: 30 g Cholesterol: 3 mg Sodium: 115 mg Fiber: 1 g Protein: 2 g

Recipe and photo credit: McCormick. logo

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