Seasonal Fruit Tart

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

  • Servings: 8
  • Difficulty: Easy!
  • Print


Ingredients:
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!)

Directions:
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!

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Here’s another fruit tart that I made in June when cherries were in season, delicious!

Blueberry Cherry Fruit Tart

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