We chose peaches, blueberries and strawberries, but almost any fruit will work here — just pick what is freshest and feel free to mix it up.
2 (9 inch) refrigerated pie crusts
3 fresh peaches, peeled and sliced
1 1/2 c fresh blueberries
2 c fresh strawberries, sliced
4 T sugar, divided
4 T all-purpose flour, divided
5-6 T additional sugar
1 egg, beaten
4 T butter, divided and cut into small pieces
Lay out one pie crust on one side of baking sheet lined with parchment paper. Leave room for the second crust beside it.
Mix the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar. Pour in the center of the crust leaving a generous border. Fold the crust over the fruit and press around into rough pleats. Beat egg and brush edges with egg wash. Sprinkle with half of additional sugar and got with 2 tablespoons butter.
Place the second pie crust on the baking sheet. Mix together the strawberries, the remaining blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. As before, pour over the second pie crust and form the tart, brush edges with egg, sprinkle with sugar and dot with butter.
Bake tarts in preheated 425 degree oven until crust is lightly browned, 25 minutes. Sprinkle with powered sugar if desired. Best served warm with ice cream!
This easy tart is a great way to use extra fruit and comes together in about ten minutes!