Toss the fruit with the sugar, zest, and vanilla until coated.
Lay piecrust in a pie dish or on a baking sheet with wax paper. A glass pie dish is the best; it bakes the crust more evenly. Then pour in the fruit mixture. Fold the sides of the crust over the fruit mixture, the fruit will not be completely covered, just make sure the
edges are sealed.
Bake the tart until the crust is firm to the touch and
slightly browned. Brush the crust with a beaten egg before baking for a nicely browned crust.
A freelance illustrator and designer entertaining herself with personal and collaborative work in the spaces in between. Her style icons include the palm reader on the corner of 28th and Broadway and the fat, white dog that lives in her building.