Nectarine and Berry Tart

Ingredients

• Pastry for single-crust 9-inch pie
• 5 cups sliced nectarines
• 1 cup raspberries or sliced strawberries
• 1 cup fresh or frozen unsweetened blueberries, partially thawed
• 2 teaspoons lemon juice
• 3 tablespoons cornstarch
• 1 cup Equal ® Spoonful*
• 1 teaspoon grated lemon rind
• 1/4 teaspoon ground allspice

  * May substitute 24 packets Equal sweetener

Directions

1. Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
2. Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal®, lemon peel and allspice. Toss to coat.
3. Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
4. Bake tart in preheated 425° F oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.

Recipe Yield: Yield: 8 servings

Source: Equal
Recipe and image appear courtesy of Equal.