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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

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.
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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