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Ingredients
| 9" pie shells: 1 shell (baked) |
| all-purpose flour (unsifted): 2 Tbl |
| granulated sugar: 1/3 cup |
| orange zest: 1 Tbl |
| rhubarb (chopped): 2 cups (chopped) |
| raspberries: 3 cups |
| currant jelly |
| powdered sugar |
Raspberry Rhubarb Tart
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- Press the pie crust into a tart pan.
- In a bowl, toss the remaining ingredients together.
- The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
- Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
- Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.