One thing I love about summer is the all the fruit that is in season. So with peaches, blueberries and blackberries being in season and having some extra I decided to make this fruit tart. Also known as a fruit galette. This recipe is a fancy but not fancy dessert and takes less than 40 minutes to make. It isn’t a heavy dessert, so I love it for a summer dessert.

Preparing it doesn’t take long at all, especially with a store bought crust. While the crust is setting out, prepare the fruit and make the filling. When you roll out the crust, it is really just to smooth it out. Place the fruit in the center of the pie crust, leaving about 2″ around the edge empty. You want to fold over the crust to cover some of the fruit. Place the tart on a baking sheet with parchment paper, this helps the tart from sticking to the tray.

Happy Baking ????

Billie

Ingredients

• 1 pillsbury pie crust 
• ½ cup slice peaches 
• ½ cup blueberries
• ½ cup blackberries 
• ⅓ cup brown sugar
• 1 tsp vanilla extract 
• 3 tbsp cornstarch 
• Egg wash (1 egg and 1 tbsp water mixed)
• 1 ½ tsp sugar 
• Ice cream optional

Directions

1. Preheat the oven to 350. Line a baking sheet with parchment paper.
2. Take pie crust out of the fridge. 
3. In a bowl mix together peaches, blueberries, blackberries, brown sugar, vanilla extract and cornstarch, set aside. 
4. Carefully unroll the pie crust. Roll out just a little bit. 
5. In the center of the pie crust add the fruit mixture, leaving 2” around the edge empty. Carefully fold over the pie crust so it covers part of the fruit
6. Brush the edges with the egg wash and sprinkle sugar around the edges. 
7. Bake for 20 minutes or until done. Edges will be lightly browned. 
8. Serve with Tillamook Strawberry ice cream. 

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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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