Raspberry Peach Tart

Name: Raspberry Peach Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 2-2/3 cups sliced peeled peaches (about 4 medium); 1 cup fresh raspberries; 1 tablespoon lemon juice; 1/2 cup sugar; 5 teaspoons quick-cooking tapioca; 1/2 teaspoon ground cinnamon; 1 sheet refrigerated pie pastry; 1 tablespoon butter; 1 large egg white, lightly beaten; 1 tablespoon coarse sugar

There’s no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.— Mary Ann Rempel, Southold, New York

Ingredients

2-2/3 cups sliced peeled peaches (about 4 medium)
1 cup fresh raspberries
1 tablespoon lemon juice
1/2 cup sugar
5 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 sheet refrigerated pie pastry
1 tablespoon butter
1 large egg white, lightly beaten
1 tablespoon coarse sugar

Directions

Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes.
Unroll pastry sheet onto a parchment paper-lined 15x10x1-in. baking pan. Spoon filling over pastry to within 2 in. of edge; dot with butter. Fold pastry edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded pastry with egg white; sprinkle with sugar. Bake 25-30 minutes on a lower oven rack or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.