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Blueberry Rhubarb Country Tart

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
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    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

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.
Pastry 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. Wrap in plastic wrap and refrigerate 1 hour.
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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  • Evies45
    Jul 10, 2019

    ok - I made a few changes - but - my husband has always sworn that he hates rhubarb, and he loved this. My changes include substituting frozen blackberries (thawed) for the blueberries, adding one and one half teaspoon of ground anis to the fruit, and using stevia instead of sugar with the fruit.