Friday, January 9, 2009

Strawberry-Rhubarb Tart


1 Pillsbury refrigerated pie crust (softened)
2 Eggs
3/4 cup granulated sugar
3 Tbps. all-purpose flour
1/4 tsp almond extract
3 cups sliced rhubarb (frozen will work- see baking time below.)
2 cups sliced fresh strawberries
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/2 tsp. ground nutmeg
2 Tbps. butter, cut into pieces.


1. Heat oven to 375ยบ Place pie crust in 10-inch tart pan or deep dish pie pan.

2. In large bowl, beat eggs on med. speed until light. Beat in granulated sugar, 3 tablespoons of flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.

3. 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.

4. Bake 50-60 minutes or until crust is golden brown and filling is set in center. Cool completely - about 2 hours. Store in refrigerator. If using frozen rhubarb, increase baking time to 55-65 minutes.


For High altitudes bake 53-57 minutes.


1 Serving: Cal. 220; total fat 8g

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