Rhubarb-Strawberry Tart

Recipe by Mom2Rose
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READY IN: 1hr 10mins
SERVES: 12
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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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.
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