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
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VERIFIED BY Taste of Home Test Kitchen
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 2 tablespoons whole milk
- 1 cup diced fresh or frozen rhubarb, thawed
- 1 cup fresh or frozen raspberries, thawed
- 1/2 cup sugar
- 2 tablespoons quick-cooking tapioca
- 6 tablespoons confectioners' sugar
- 1 teaspoon water
- 1/8 teaspoon almond extract
- 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.
- 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.
- 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. Yield: 2 servings.
Originally published as Rustic Fruit Tart in Taste of Home February/March 2004, p27
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Reviewed Aug. 23, 2011
"didn't make the glaze but did sprinkle on some natural sugar after brushing on an egg wash. Used fresh peaches and blueberries! Will be making this A LOT!!"