Nothing says summertime more than fresh, juicy fruit. Berries such as blackberries, blueberries and raspberries, and stone fruits including nectarines, peaches, and plums reach their peak right now and are available fresh from the farmer's market or grocery store.

If you are looking for a quick and easy dessert to serve up with those summer fruits, then an easy, rustic tart is sure to please. Loaded with fresh berries and/or fruits and made with store bought pie crust, it's a simple and delicious dessert that's easy to put together -- it only looks complicated.

Combine stone fruits with fresh berries (peaches and blueberries are my favorite combination) or just use what you have on hand or what looks best at the local market or produce stand.

Ingredients: 4 cups sliced fresh fruits and berries 1/4 cup sugar, plus more for dusting 1 tablespoon corn starch 1 egg 1 store bought pie crust

To make: Line a baking sheet with foil to collect any sticky juice spills. Thaw the store bought pie crust (or allow it to reach near room temperature) and roll it out onto an ungreased cookie sheet. Combine fruit, sugar and corn starch in a large bowl. Pour the mixed fruit out into the center of the pie crust and spread it out, leaving about a two inch border. Fold the crust edge in, then brush with beaten egg. Sprinkle the crust and berries with sugar.

Bake at 400 degrees for about 30 minutes.

Garnish with a dollop of fresh whipped cream and a sprig of mint. Serves 4. Teresa Shaw is a freelance writer based in Ann Arbor. Contact her at teresawrites (at) yahoo (dot) com or visit her Web site, Think Inside the Icebox.

Photo: Teresa Shaw,