Ingredients
1 1/2
cups sliced fresh strawberries
1 1/2
cups fresh blueberries
1
cup fresh raspberries
2/3
cup sugar
2
tablespoons cornstarch
3/4
cup Gold Medal™ all-purpose flour
1/2
cup sugar
1
teaspoon grated orange peel
1/3
cup butter, melted
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 425°F. Roll pie crust into 13-inch round. Fold into fourths and place in 10- or 11-inch tart pan with removable bottom; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.
In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch. Spoon into pastry-lined pan.
In small bowl, stir flour, 1/2 cup sugar, the orange peel and melted butter with fork until crumbly. Sprinkle evenly over berries.
Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.
