Peach-Blueberry Tart

Prep time: 10 minutes | Cook time: 30 minutes | Serves 6 to 8

4 peaches, pitted and sliced

1 cup fresh blueberries

2 tablespoons cornstarch

3 tablespoons sugar

1 tablespoon freshly squeezed lemon juice

Cooking spray

1 sheet frozen puff pastry, thawed

1 tablespoon nonfat or low-fat milk

Confectioners’ sugar, for dusting

1. Add the peaches, blueberries, cornstarch, sugar, and lemon juice to a large bowl and toss to coat.
2. Spritz a round baking pan with cooking spray.
3. Unfold the pastry and put in the prepared baking pan.
4. Lay the peach slices on the pan, slightly overlapping them. Scatter the blueberries over the peach.
5. Drape the pastry over the outside of the fruit and press pleats firmly together. Brush the milk over the pastry.
6. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 400ºF (205ºC), and set time to 30 minutes.
7. Bake until the crust is golden brown and the fruit is bubbling.
8. When cooking is complete, remove from the oven and allow to cool for 10 minutes.
9. Serve the tart with the confectioners’ sugar sprinkled on top.