10-Minute Rustic Fruit Tart

• 1 whole Refrigerated Pie Crust (9 Inch)
• 3 cups Fresh Fruit, Cut Into Bite-sized Pieces (Feel Free To Use More Or Less; I Used Strawberries, Blueberries And A Nectarine)
• 2 Tablespoons Sugar, Plus 1 Tsp. For Sprinkling On Crust
• 1 Tablespoon Cornstarch
• 1 whole Large Egg, Beaten

1. Preheat oven to 425 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.
2. In a separate bowl, gently mix together the (sliced) fruit, sugar and cornstarch. Then pour into a strainer to release any extra juices. (Just baking this will release plenty!)
3. Pour the mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
4. Then brush the egg onto the crust, and sprinkle with the remaining tablespoon of sugar.
5. Bake in preheated oven until crust is lightly browned, 12 to 15 minutes. Serve warm or at room temperature.
6. (See "Related Blog Post" link for additional pics and info!)

pie crust, fresh fruit, sugar, cornstarch, egg

Taken from tastykitchen.com/recipes/desserts/10-minute-rustic-fruit-tart/ (may not work)