Red, White & Blue Lemon Tart

What you will need:

Pie Crust
1lb fresh strawberries
6 oz fresh blueberries
1 white nectarine 

1 can sweetened condensed milk
1 egg
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1/8 teaspoon salt

What you will do:

Preheat oven 400.

Make pie crust according to directions. Once the dough is combined, place between two pieces of wax paper and roll to fit into cookie sheet, about 1/2in thick. Trim access dough off of the sides and crimp edges around cookie sheet edge. (Dough will retract and try to fall in on itself while cooking if you don't get a good crimp on the edge of the cookie sheet. This has happened to me in the past and I used a few toothpicks to push the sides back up until they had cooked enough to stand up alone...)

Place dough in preheated oven and bake for 10 minutes, or until the dough starts to become firm. 
While the pie crust begins to cook, mix up lemon filling. In medium size mixing bowl whip up the sweetened condensed milk, egg, salt, lemon and lemon zest. 
Check on pie crust, it should still be white but not wet looking. Remove pie crust from oven and add lemon filling. Smooth filling over entire bottom of crust with spatula. It should be a thin layer.  Place back in oven and set timer for another 10-15 minutes. Remove from oven once pie crust starts to brown and turn golden. Cool on wire wrack.

While tart cools, slice strawberries and nectarines. Arrange sliced strawberries and nectarines and  whole blueberries on cooled tart. Sprinkle with a little lemon zest and enjoy!