Rustic Fruit Tart

Pastry dough (enough for 1 pie, prepared according to package directions)
3 cups fresh fruit (one fruit or a mixture)
3 tablespoons sugar
2 tablespoons cornstarch

Heat oven to 450 degrees F.

On a lightly floured surface, roll out the pastry to roughly the size of a dinner plate. Carefully transfer the pastry to a baking sheet.

Combine remaining ingredients in a bowl and stir well. Use a slotted spoon to pile the fruit in a level mound in the center of the pastry, leaving about 1 to 2 inches of bare dough around. Discard any juice in the bowl.

One side at a time, fold up the edges of the pastry. The folded edges should cover some of the berries, but not reach to the center. When all the edges are folded up, the center of the tart still should be visible.

Bake for 25 minutes, or until the pastry begins to brown and the fruit is bubbling. Remove tart from the oven and cool until the juices set.

Makes 6 servings.