Rustic Fruit Tart

Name: Rustic Fruit Tart
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon salt; 1/4 cup canola oil; 2 tablespoons whole 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; 6 tablespoons confectioners' sugar; 1 teaspoon water; 1/8 teaspoon almond extract

11 ingredients

4 steps

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup canola oil
2 tablespoons whole 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
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. 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
3

. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper.
4

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.