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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
  • Total Time
    Prep: 20 min. + standing Bake: 25 min.
  • Makes
    2 servings


  • 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


  • 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.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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.
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  • Jane
    Dec 27, 2020

    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.

  • spensad
    Aug 1, 2013

    Wonderful. Quick and easy to do. Delicious in taste. Pretty presentation.I impressed the whole family.

  • kiminaz
    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!!

  • rebecca
    Apr 21, 2007

    No comment left

  • Aldegundo
    Jul 24, 2006

    No comment left

  • pjkel
    Dec 9, 2005

    No comment left