Name: Blueberry Rhubarb Country Tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 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

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

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.

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Blueberry Rhubarb Country Tart

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Yield:8 servings

Prep:15 min

Cook:40 min

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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

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Directions

Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.

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.