Rustic Fruit Tart

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 2 tablespoons milk
• 1 cup diced fresh rhubarb
• 1 cup fresh raspberry
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca
• 6 tablespoons confectioners' sugar
• 1 teaspoon water
• 1/8 teaspoon almond extract

Recipe

• 1 in a bowl, combine the flour and salt.
• 2 add oil and milk, tossing with a fork until mixture forms a ball.
• 3 shape dough into a disk; wrap in plastic wrap.
• 4 refrigerate for at least 1 hour.
• 5 in another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes.
• 6 unwrap dough and place on a parchment lined baking sheet.
• 7 cover with waxed paper and roll the dough into an 11 inch circle.
• 8 discard waxed paper.
• 9 spoon fruit mixture into the center of dough to within 2 inches of the edges.
• 10 fold edges of dough over fruit, leaving center uncovered.
• 11 bake at 400 degrees for 25-30 minutes or until crust is golden brown and filling is bubbly.
• 12 remove to a wire rack.
• 13 combine the glaze ingredients until smooth.
• 14 drizzle over warm tart.