Rustic Fruit Tart

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 vegetable oil
  • 2 tablespoons milk
  • 1 cup diced fresh or frozen rhubarb*, thawed
  • 1 cup fresh or frozen raspberries, thawed
  • 1/2 sugar
  • 2 tablespoons quick-cooking tapioca
  • Glaze:
  • 6 tablespoons confectioners? sugar
  • 1 teaspoon water
  • 1/8 teaspoon almond extract
  • In bowl, combine flour and salt. Add oil and milk, tossing with fork until mixture forms a ball.


Shape dough into a disk; wrap in plastic wrap. Refrigerate for at least 1 hour.
In another bowl, combine rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-inch circle. Discard waxed paper.
Spoon fruit mixture into center of dough to within 2 inches of 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 wire rack. Combine glaze ingredients until smooth. Drizzle over warm tart. Makes 2 servings.
Note: If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in colander, but do not press liquid out.

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


Get our Top Stories in Your Inbox

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories