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Ingredients
| all-purpose flour (unsifted): 1 cup |
| salt: 1/2 tsp |
| vegetable oil: 1/4 cup |
| 2% milk: 2 Tbl |
| rhubarb (diced): 1 cup |
| raspberries: 1 cup |
| granulated sugar: 1/2 cup |
| dry tapioca mix: 2 Tbl |
| powdered sugar (unsifted): 6 Tbl |
| water: 1 tsp |
| almond extract: 1/8 tsp |
Rustic Fruit Tart
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- 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.