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.


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