Red, White, and Blue Queso Fresco Sweet Tart
WHAT YOU NEED
- 1 package of Cacique® Ranchero® Queso Fresco
- 2 tablespoons turbinado sugar (can substitute granulated sugar), plus more for sprinkling
- 1 refrigerated or frozen pie crust dough, thawed
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1/4 cup toasted pine nuts toasted (optional)
- 1 egg, lightly beaten
- 1 tablespoon water
HOW TO MAKE IT
- In a medium bowl, crumble the Cacique® Queso Fresco. Add the turbinado sugar and mix well.
- Prepare large cookie sheet with a non-stick cooking spray. Roll out the pie crust on the cookie sheet.
- Evenly spread the queso fresco mixture on the pie crust, leaving a one-inch border on the edges. Decorate the cheese mixture with the fresh strawberries and blueberries. Fold up the edges of the pie crust, creating a border around the entire disk. This will keep the juices in as it bakes, but it's ok if some spills over the edges.
- In a small bowl, mix the water and egg together to make an egg wash. Brush the edges of the pastry with the egg wash and sprinkle with more turbinado sugar and pine nuts. Bake for 25 minutes until edges are golden brown. Allow to cool and settle about 10 minutes and serve.
