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Summer Fruit Tart

7 matching flavors

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

Ingredients

Serves:

1 refrigerated pie crust, (from 14.1-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 sliced peeled peaches, (about 3 peaches)

1 cup blueberries

1/2 teaspoon McCormick® Pure Vanilla Extract

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(amount per servings)

Total Calories: 191

Sodium: 115mg

Fat: 7g

Carbohydrates: 30g

Cholesterol: 3mg

Protein: 2g

Fiber: 1g

Directions

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

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This recipe features Cinnamon Ground. Here are a few more delicious ways to use it.