Rhubarb Berry Tart
I am a retired housewife who has always loved to bake. To make this dessert lighter, try low-fat sour cream and a dollop of fat-free whipped topping. —Mary Ann Lee, Clifton Park, New York
Ingredients
- 1/2 cup sugar
- 4 teaspoons quick-cooking tapioca
- 3 cups sliced fresh or frozen rhubarb
- 2 cups sliced fresh strawberries
- 2 tablespoons orange liqueur or juice
- 1 teaspoon grated lemon zest
- CRUST:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- TOPPING:
- 2 cups sour cream
- 1/2 cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Reviews
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This tart tastes very good, but mine looks nothing like the picture. I followed the directions exactly and it came out very pudding-like. The moment I cut into it, it all came apart. Luckily, I was not serving it to company.~ Theresa