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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Husband Don and I love pie, but we can't eat a who 9-inch pie by ourselves. So I make these easy tarts using rhubarb and fruit from our red raspberry bushes. Sometimes I substitute apples, peaches or our homegrown blueberries for the rhubarb. -Naomi Olson Hamilton, Michigan Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 cup canola oil |
2 tablespoons milk |
1 cup diced fresh or frozen rhubarb, thawed |
1 cup fresh or frozen raspberries, thawed |
1/2 cup sugar |
2 tablespoons quick-cooking tapioca |
glaze: |
6 tablespoons confectioners' sugar |
1 teaspoon water |
1/8 teaspoon almond extract |
Directions:
1. 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.
2. 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.
3. 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.
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