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 crust
- 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 pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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