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Enjoy the bounty of summer fruits in this delicious cinnamon- and ginger-spiced peach and blueberry tart.
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
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.
(Amount per serving)
The taste was great and I got a lot of compliments. But.. I have made this twice and both times the crust broke and juices went everywhere. =( The second time I tried sugaring the fruit ahead of time to get rid of the excess liquid but, it still seeped out. What am I doing wrong?
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This is fanastic! Made it for a party this weekend and it was a big hit!