Rustic Fruit Tart



    • 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.