Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 843
  • Fat:
  • 29 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 602 mg
  • Carbohydrate:
  • 141 g
  • Fiber:
  • 7 g
  • Protein:
  • 8 g


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Rustic Fruit Tart

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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.


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