Raspberry Peach Tart

1. 1

   Preheat oven to 425u00b0. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes.

2. 2

   Unroll pastry sheet onto a parchment paper-lined 15x10x1-in. baking pan. Spoon filling over pastry to within 2 in. of edge; dot with butter. Fold pastry edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded pastry with egg white; sprinkle with sugar. Bake 25-30 minutes on a lower oven rack or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.