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Rustic Fruit Tart

 Rustic Fruit Tart
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
2 ServingsPrep: 20 min. + standing Bake: 25 min.


  • 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 McCormick® Pure Almond Extract


  • 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

2 of 2

Rustic Fruit Tart (continued)

Directions (continued)

  • and filling is bubbly. Remove to a wire rack. Combine the glaze
  • ingredients until smooth. Drizzle over warm tart. Yield: 2
  • servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.