Fruit Filled Tart - Liz's Pantry

These two pictured tarts are a take on an apple tart I posted in 2015.
It’s an impressive dessert with little effort or time. Serve with whipped cream, your favorite ice cream or Gelato.

Ingredients;

1 can 21oz cherry OR peach pie filling
A dash of nutmeg for the peach tart
1/2 TSP almond extract for the cherry tart
large white sugar sprinkles
1 egg white beaten until frothy
1 box of pie crusts, the 2 pack that rolls out
a sheet of parchment paper
Directions;

Preheat oven to 420.
The pie crusts should be at room temperature. Remove them from the box and gently unroll them. Place one on the parchment paper.
Mix into the fruit; almond extract for the cherry and nutmeg for the peach.
Pour the fruit in the middle and arrange it to come about 2 inches from the edge.
Fold the edges up and over lapped (fluted)as pictured.
Brush the edge with the egg white and sprinkle with the sugar.
Bake for about 20 minutes until golden brown.
**Optional crumb topping**
1/4 cup flour
2 TBLS cold unsalted butter
light dash of cinnamon
1 TSP regular sugar
Mix together until the butter is incorporated into pea size pieces.
Sprinkle the mixture over the fruit top of the tart. Bake as directed above.
The peach fruit tart pictured has the crumb topping.