Directions:
- In a large bowl, combine 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-in. circle. Discard waxed paper.
- Spoon fruit mixture into the center of dough to within 2 in. of the 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 a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1593.25 Kcal (6671 kJ) | ||
| Calories from fat | 245.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.25g | 42% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 591.62mg | 25% | |
| Potassium | 243.04mg | 5% | |
| Total Carbs | 311.39g | 104% | |
| Sugars | 102.15g | 409% | |
| Dietary Fiber | 6.47g | 26% | |
| Protein | 18.38g | 37% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 1.4mg | 8% | |
| Calcium | 173.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 234.43 Kcal (982 kJ) | ||
| Calories from fat | 36.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 42% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 87.05mg | 25% | |
| Potassium | 35.76mg | 5% | |
| Total Carbs | 45.82g | 104% | |
| Sugars | 15.03g | 409% | |
| Dietary Fiber | 0.95g | 26% | |
| Protein | 2.7g | 37% | |
| Vitamin C | 3.6mg | 41% | |
| Iron | 0.2mg | 8% | |
| Calcium | 25.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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