Rustic Fruit Tart
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
Reviews
Wow. This recipe makes me question the whole, “Test Kitchen Approved” stamp because it was a complete disaster. The proportion of everything is wrong. The first time I made the crust, if it could be called that, it was such an obvious fail that I assumed I had misread the recipe somewhere so I tossed it out and started over. The tart came out dry, didn’t stay together, filling everywhere, and the filling was tasteless. The proportion for everything in the glaze is off too, assuming you want something that is an actual glaze and not clumps of sugar. It was such a disaster I still figured I read something wrong because hey I was rushed after remake the crust. Made the whole thing again ( this is the third time for the crust mind you) and it was the same laughable disaster. Proportions of everything are completely wrong. Same result: tart filling everywhere (tastes bland), crust didn’t stay together at all, its hard and crumbly and falls apart instantly, and the glaze is the icing on this disaster in that again the proportions are entirely off. What a tasteless mess.
Wonderful. Quick and easy to do. Delicious in taste. Pretty presentation.I impressed the whole family.
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!!
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