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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

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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

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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.

Rustic Fruit Tart

Ingredients

Directions

Nutrition Facts

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