Taste of Home
Rustic Fruit Tart
TOTAL TIME: Prep: 20 min. + standing Bake: 25 min.
YIELD: 2 servings.
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
Ingredients
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1 cup all-purpose flour
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1/2 teaspoon salt
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1/4 cup canola oil
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2 tablespoons whole milk
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1 cup diced fresh or frozen rhubarb, thawed
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1 cup fresh or frozen raspberries, thawed
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1/2 cup sugar
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2 tablespoons quick-cooking tapioca
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GLAZE:
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6 tablespoons confectioners' sugar
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1 teaspoon water
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1/8 teaspoon almond extract
Directions
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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.
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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.
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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.
Nutrition Facts
1/2 tart: 852 calories, 30g fat (2g saturated fat), 2mg cholesterol, 602mg sodium, 141g carbohydrate (77g sugars, 7g fiber), 8g protein.
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