No…not those kind…this kind!
This rustic tart is my new favorite dessert to make. It’s soooo easy! All you need is a refrigerated pie crust, cornstarch, sugar, egg, and whatever fruit you have in your fruit bowl (I used strawberries and a nectarine).
Start by laying out the piecrust on a cooking sheet and preheat the oven to 425 degrees F.
Next, chop up the fruit into bite-sized pieces, and stir with a tablespoon of cornstarch and two tablespoons of sugar.
Pour the fruit mixture into the pie crust and begin folding the pie crust edges around the fruit.
Finish folding until all the pie crust is folded around the edge. Brush with egg and sprinkle with a bit of sugar.
Bake at 425 for 12-15 minutes until golden brown. It should come out like this:
Serve with whipped cream or vanilla ice cream! Enjoy!!!