Grilled Fruit Tart
About this Recipe
For a dessert that's out of the ordinary, try this summer fruit tart that's cooked on the grill! Peaches and blueberries, along with the Super Spices, cinnamon and ginger, result in a flavor combination that speaks of summer.
Grilled Fruit Tart
Directions
- Preheat grill to medium-high heat (400 F to 425 F) for indirect grilling
- Place on heavy duty foil sprayed with no stick cooking spray. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white
- Mix sugar, cornstarch, cinnamon, and ginger in large bowl
- Add fruit and vanilla; toss gently
- Spoon into center of crust, spreading to within 2 inches of the edges
- Fold 2-inch edge of crust up over fruit, pleating or folding crust as needed
- Brush crust with remaining egg white. Place tart and foil over unlit burner. Cover
- Grill 20 minutes or until crust is golden brown, rotating tart and foil after 10 minutes.
- Cool slightly before serving.
Ingredients
- 1 cup blueberries
- 2 tbsp cornstarch
- 2 tsp McCormick Culinary® Cinnamon, Ground
- 1/2 tsp McCormick Culinary® Ginger, Ground
- 1/2 tsp McCormick® Pure Vanilla Extract
- 1 white Nature's Best Dairy® Egg(s), lightly beaten
- 3 cups peach(es), sliced
- 1 refrigerated pie crusts, (14.1-ounce package)
- 1/3 cup Silver Source® Sugar