Rustic Fruit Tart
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 cup vegetable oil
- 2 tablespoons milk
- 1 cup diced fresh rhubarb
- 1 cup fresh raspberry
- 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 bowl, combine the flour and salt.
- Add oil and milk, tossing with a 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 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 inch circle.
- Discard waxed paper.
- Spoon fruit mixture into the center of dough to within 2 inches of the edges.
- Fold edges of dough over fruit, leaving center uncovered.
- Bake at 400 degrees 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.
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RECIPE SUBMITTED BY
55tbird
United States