Rustic Berry Tart 

• 1 pre-rolled pie crust 
• 4 cups of fresh berries, such as: strawberries, raspberries, blueberries
• ½ cup of sugar, plus a little extra for the crust
• Zest from half a lemon
• Sprinkle of nutmeg
• Sprinkle of cinnamon
• 1 egg – egg whites only

1. Remove pre-rolled pie crust from the refrigerator and allow it to sit fifteen minutes.
2. Preheat the oven to 425 degrees.
3. In a large mixing bowl, add berries, sugar, lemon zest, nutmeg, and cinnamon. Gently fold together to combine.
4. Roll out pie crust onto a parchment paper lined baking sheet.
5. Spoon the fruit mixture onto the center of the pie dough, leaving a 2-inch border. Gently fold over the border towards the center, pleating as you move around the tart.
6. Place tart in the refrigerator for 30 minutes to firm the dough back up.
7. Remove from refrigerator. Brush the dough edge of the tart with egg whites and sprinkle sugar around the edge.
8. Bake at 425 degrees for 10 minutes. Lower the heat to 375 degrees and back for another 30 minutes or until fruit is bubbly and crust is golden.
9. Remove from the oven and allow to cool 10 minutes before serving.