Summer Fruit Tart

This recipe was featured with the Fact Blush. Pair with other Rosé, Dessert Wine, Muscat, Sauvignon Blanc, Chenin Blanc, or Cabernet Franc.

Summer Fruit Tart

Enjoy the bounty of summer fruits in this delicious cinnamon- and ginger-spiced peach and blueberry tart.
Course: Dessert
Keyword: blueberries, fruit, peaches, pie, summer fruit, tart
Servings: 8


  • 1 pie crust
  • 1 egg white lightly beaten
  • 1/3 cup sugar
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 2 cups peaches about 3, peeled and sliced
  • 1 cup blueberries
  • 1/2 tsp vanilla


  • 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.


Recipe by via WineShop at Home
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