Such a Tart

Sometime last summer I become privy to the awesomeness that is pie crust and pretty much any savory or sweet filling you can think of. It's a great way to use up the CSA veggies and it's a total cinch. For dessert this week I used our farm-fresh strawberries and some blueberries with fresh whipped cream. It started as a doughy little present like this:

After baking, it turned a lovely golden brown and ooey-gooey delicious!

Here's the recipe, which would work well with peaches, apples, or lots of other types of fruits.

Ingredients:
2 cups sliced fruit (I used strawberries and blueberries)
1/4 cup sugar
2 teaspoons lemon juice (I used half of a fresh lemon)
1/2 teaspoon corn starch
1/2 teaspoon cinnamon
1 egg white, lightly beaten (I used egg beaters)
1 refrigerated pie crust dough

1. Spray or line pan and roll out pie dough into a flat circle. Preheat oven to 350.
2. In a bowl, mix sliced fruit, sugar, lemon juice, cinnamon, and corn starch. Spread mixture evenly in center of pie dough and fold edges around to enclose.
3. Brush dough with egg white and sprinkle sugar (preferably raw) on top of entire tart before baking. Bake until golden brown, approximately 45 minutes.

I sliced mine with a pizza cutter and whipped up some fresh cream with a touch of vanilla and some powdered sugar. Makes a fancy looking dessert for guests even though it's super simple!