Rustic Fruit Tart Recipe

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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

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Rustic Fruit Tart Recipe

Prep: 20 min. + standing Bake: 25 min.

Yield: 2 Servings

20 25 45

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup canola 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 large 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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1/2 tart equals 843 calories, 29 g fat (4 g saturated fat), 2 mg cholesterol, 602 mg sodium, 141 g carbohydrate, 7 g fiber, 8 g protein.

Originally published as Rustic Fruit Tart in Taste of Home February/March 2004, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Rustic Fruit Tart

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Reviewed on Aug. 23, 2011 by kiminaz

didn't make the glaze but did sprinkle on some natural sugar after brushing on an egg wash. Used fresh peaches and blueberries! Will be making this A LOT!!