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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Source: Pillsbury Rhubarb lends a tangy bite to a strawberry tart. Use fresh or frozen (unsweetened). 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:
1. Heat oven to 375°F
2. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie.
3. Trim edges if necessary.
4. In large bowl, beat eggs with electric mixer on medium speed until light.
5. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended.
6. Alternately layer rhubarb and strawberries into crust-lined pan.
7. Pour egg mixture over fruit.
8. In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg.
9. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
10. Sprinkle over top.
11. Bake 50 to 60 minutes or until crust is golden brown and filling is set in center.
12. Cool completely, about 2 hours.
13. Remove side of pan; cut tart into wedges.
14. Store in refrigerator.
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