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Blueberry Rhubarb Country Tart

1 review
Total Time
Prep: 15 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Jeanne Ambrose, Des Moines, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

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Dough for single-crust pie

Dough 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. Shape into a disk; wrap and refrigerate 1 hour.
Test Kitchen Approved

Blueberry Rhubarb Country Tart

1 review
Prep Time 15 min
Cook Time 40 min
Yield 8 servings

Ingredients

  • Dough 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
Text Ingredients

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.
  2. In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded crust 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.

Nutrition Facts

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

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