Rustic Fruit Tart
Taste of Home
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Husband Don and I love pie, but we can't eat a who 9-inch pie by ourselves. So I make these easy tarts using rhubarb and fruit from our red raspberry bushes. Sometimes I substitute apples, peaches or our homegrown blueberries for the rhubarb.
-Naomi Olson
Hamilton, Michigan
SERVINGS: 2
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + standing Bake: 25 min.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2 tablespoons milk
- 1 cup diced fresh or frozen rhubarb, thawed
- 1 cup fresh or frozen raspberries, thawed
- 1/2 cup sugar
- 2 tablespoons quick-cooking tapioca
- GLAZE:
- 6 tablespoons confectioners' sugar
- 1 teaspoon water
- 1/8 teaspoon almond extract
Directions:
In a bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic wrap. Refrigerate for at least 1 hour.
In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper.
Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart. Yield: 2 servings.