Rustic Summer Tart

What could be better than fresh peaches and blueberries folded together in a super simple crust! This dessert (or breakfast) is the epitome of rustic elegance, and takes virtually no time to put together. Try our recipe, then experiment with your own fruit choices, and enjoy!

Rustic Summer Tart

1 Pillsbury pie crust

Mascarpone (Italian cream cheese)

4 peaches

1 C blueberries

Preheat oven to 400 degrees.

• Line a cookie sheet with parchment paper and unroll the piecrust.
• Working from the center of the pie crust, spread a 1/4-inch layer of mascarpone in a circle; stop within 2-inches of the crust's edge.
• Place peeled and sliced peaches on top of the cheese, and then top with the blueberries.
• Fold the sides of the crust up over the edges of the fruit and gently press the folds in the crust together.
• Brush the crust edges with milk and sprinkle turbinado sugar on the crust and top of fruit.

Bake for 30 minutes. Garnish with additional fresh blueberries if desired.