Summer Fruit Tart
Enjoy the bounty of summer fruits in this delicious cinnamon- and ginger-spiced peach and blueberry Summer Fruit Tart.
Prep: 20 min | Bake: 20 min | Yield: 8 servings
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
Instructions
- Heat oven to 425 degrees F.
- Prepare crust as directed on package. Place on a 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.
- Mix sugar, cornstarch, cinnamon and ginger in medium bowl.
- 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.
- Brush crust with remaining egg white.
- Bake for 20 minutes or until crust is golden brown.
- Cool slightly before serving.
Nutrition
Per serving Calories: 191 Fat: 7g Carbohydrates: 30g Cholesterol: 3mg Sodium: 115mg Fiber: 1g Protein: 2g
Attribution
Recipe used with permission from:
McCormick
