Home Dishes & Beverages Tarts Rustic Tarts

Rustic Fruit Tart

Name: Rustic Fruit Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings.
Ingredients: 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; GLAZE:; 6 tablespoons confectioners' sugar; 1 teaspoon water; 1/8 teaspoon almond extract

4 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. + standing Bake: 25 min.

Makes

2 servings

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

Rustic Fruit Tart Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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
GLAZE:
6 tablespoons confectioners' sugar
1 teaspoon water
1/8 teaspoon almond extract

Directions

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.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Raspberries

If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1/2 tart: 852 calories, 30g fat (2g saturated fat), 2mg cholesterol, 602mg sodium, 141g carbohydrate (77g sugars, 7g fiber), 8g protein.