Rustic Fruit Tart Recipe

5 2 4
Rustic Fruit Tart Recipe
Rustic Fruit Tart Recipe photo by Taste of Home
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Rustic Fruit Tart Recipe

Read Reviews
5 2 4
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My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb.—Naomi Olson Hamilton, Michigan
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 25 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 2 tablespoons whole 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. 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.
Originally published as Rustic Fruit Tart in Taste of Home February/March 2004, p27

Nutritional Facts

1/2 each: 852 calories, 30g fat (2g saturated fat), 2mg cholesterol, 602mg sodium, 141g carbohydrate (77g sugars, 7g fiber), 8g protein.

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 2 tablespoons whole 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
  1. 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. Refrigerate for at least 1 hour.
  2. 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.
  3. 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.
Originally published as Rustic Fruit Tart in Taste of Home February/March 2004, p27

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Reviews forRustic Fruit Tart

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MY REVIEW
spensad User ID: 7315307 77528
Reviewed Aug. 1, 2013

"Wonderful. quick and easy to do. Delicious in taste. Pretty presentation.

I impressed the whole family."

MY REVIEW
kiminaz User ID: 1046745 91208
Reviewed Aug. 23, 2011

"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!!"

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