BLUEBERRY RHUBARB COUNTRY TART RECIPE
When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
- In a large bowl, mix sugar and flour. Add rhubarb and blueberries; toss to coat. Spoon filling over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving a 4-in. opening in the center. Brush folded pastry with milk; sprinkle with coarse sugar. Bake 40-45 minutes or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool.
- Yield: 8 servings.
- Pastry for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
- Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Originally published as Blueberry Rhubarb Country Tart in Simple & Delicious
- April/May 2015
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