Blind Baked Fruit Tart

Ingredients

• 1 pie crust
• 2 cups fruit (apricots, plums, apples, or berries)
• 1 cup water
• Sugar to taste
• 1 tsp arrowroot
• 1 egg white
• Nutmeg and cinnamon (optional)

Method

1. 1 Roll pastry 1/8 inch thick, fit into a deep pie dish, trim edges, and prick the bottom with a fork.
2. 2 Line crust with parchment and fill with pie weights (rice or beans). Bake in a moderate oven (350°F) until set. Remove weights and paper.
3. 3 Brush the baked crust bottom with egg white to seal. Arrange prepared fruit inside.
4. 4 Simmer fruit juices or water with sugar. Dissolve arrowroot in cold water, add to liquid, and cook until clear and thickened.
5. 5 Pour glaze around the fruit. Return to oven briefly to tenderize fruit if needed, or cool if using canned fruit.