Apple and Berry Rustic Tart

Following manufacturer’s directions, unroll 1 pie crust and place on a large parchment lined baking sheet.

In a medium sized bowl gently mix filling ingredients. Spoon filling into a mound in the center of pie crust leaving a 1 ½” border uncovered with fruit. Fold crust border up and slightly over filling. Gently press overlapping crust to seal.

In a small bowl, beat egg white with a whisk until frothy. Brush exposed crust with egg white and sprinkle with chosen sugar.

Bake 40” to 50” or until crust is golden brown and fruit is tender when pierced with a fork.

Cool and transfer tart to serving dish.

Dust tart with powdered sugar for extra beauty.