Peachy-Berry Tart
8 servings

1 folded refrigerated pie crust (from a 15-ounce package)
3 cups fresh peeled and sliced peaches OR frozen peeled and sliced peaches, thawed
1/2 cup fresh blueberries OR frozen blueberries, thawed
3 tablespoons sugar, divided
1 tablespoon apple jelly, melted

Preheat the oven to 425F. Place the pie crust on a rimmed baking sheet.

In a large bowl, combine the peaches, blueberries, and 2 tablespoons sugar. Arrange the mixture in the center of the dough, leaving a 2-inch border.

Fold the edges of the dough toward the center, pressing gently to seal (dough will only partially cover peach mixture). Brush the melted jelly over the peach mixture and edges of dough.

Bake for 10 minutes then reduce the oven temperature to 350°F. Bake for 20 more minutes, or until lightly browned.
Sprinkle with the remaining tablespoon of sugar. Serve warm or at room temperature.