This is my go-to dessert when I want something satisfying and indulgent after dinner. What I love about this recipe is that you can incorporate any fruit in season into the blueberries and it takes on a new flavor. But for me, it always has to include blueberries.
This tart includes the peaches that I got from a roadside fruit stand combined with the frozen blueberries to make a delicious combination.
What other fruits would go well with blueberries?
Seasonal fruit tart
1 refrigerated pie crust
1 cup frozen blueberries
1 peach (or other seasonal fruit) cut into 1-inch pieces
1 tbsp corn starch
1 tbsp lemon juice
1/4 c. granular Swerve sweetener plus a pinch for pie crust
1 egg beaten as an egg wash for the crust
Walnuts on top (optional but delicious!)
Combine the blueberries, peaches, corn starch, Swerve, and lemon juice in a bowl. Place the refrigerated pie crust into a pie plate. Pour the fruit mixture into the pie crust and fold 3 corners together forming the tart. Brush the outside of the pie crust with the egg wash. Sprinkle the crust with a pinch of granular Swerve. Bake at 425 degrees for 15 minutes or until the crust is golden brown. Sprinkle the top or individual plates with walnuts. Enjoy!
Here’s another fruit tart that I made in June when cherries were in season, delicious!