BLUEBERRY, RASPBERRY & PEACH CROSTATA
(Rustic Fruit Tart)
400 degree oven
1 pie crust
6 cups of berries and peaches (sliced into 3/4″ pieces)
1/2 to 1 cup sugar
2 tablespoons of cornstarch
1 egg, lightly beaten
Roll out crust to 13″ on a piece of 14″ parchment paper. Combine blueberries & peach pieces with sugar and cornstarch then fold in raspberries.
Pile fruit in center of crust leaving 2+ inch plain border. Fold this over the fruit. Brush crust with egg and sprinkle with a little sugar if you’d like.
*The berry juices can become very runny. I’ve found a piece of heavy aluminum foil under the parchment, edges turned up, can catch the juices should they escape the crust.