Rhubarb-Strawberry Tart
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 12
Yields: 12 slices
Ingredients
- 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
- 2 eggs
- 3⁄4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon almond extract
- 3 cups fresh rhubarb, coarsely sliced
- 2 cups fresh strawberries, sliced
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons butter or 2 tablespoons margarine, cut into pieces
Directions
- Heat oven to 375°F
- Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie.
- Trim edges if necessary.
- In large bowl, beat eggs with electric mixer on medium speed until light.
- Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended.
- Alternately layer rhubarb and strawberries into crust-lined pan.
- Pour egg mixture over fruit.
- In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg.
- With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Sprinkle over top.
- Bake 50 to 60 minutes or until crust is golden brown and filling is set in center.
- Cool completely, about 2 hours.
- Remove side of pan; cut tart into wedges.
- Store in refrigerator.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off