Blueberry Rhubarb Country Tart Recipe

Blueberry Rhubarb Country Tart Recipe
Blueberry Rhubarb Country Tart Recipe photo by Taste of Home
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Blueberry Rhubarb Country Tart Recipe

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When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • Pastry for single-crust pie
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 1 cup fresh or frozen blueberries, thawed
  • 2 tablespoons 2% milk
  • 1 tablespoon coarse sugar

Directions

Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded pastry with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool. Yield: 8 servings.
Pastry for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
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.
Originally published as Blueberry Rhubarb Country Tart in Simple & Delicious April/May 2015

Nutritional Facts

1 piece: 290 calories, 12g fat (7g saturated fat), 30mg cholesterol, 159mg sodium, 44g carbohydrate (23g sugars, 2g fiber), 3g protein.

  • Pastry for single-crust pie
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 1 cup fresh or frozen blueberries, thawed
  • 2 tablespoons 2% milk
  • 1 tablespoon coarse sugar
  1. Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
  2. In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded pastry with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool. Yield: 8 servings.
Pastry for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
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.
Originally published as Blueberry Rhubarb Country Tart in Simple & Delicious April/May 2015

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