Blueberry Rhubarb Country TartWhen the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart….
Blueberry Rhubarb Country Tart
Pastry for single-crust pie 3/4 cup sugar 1/4 cup all-purpose flour 4 cups chopped fresh or frozen rhubarb, thawed 1 cup fresh or frozen blueberries, thawed 2 tablespoons 2% milk 1 tablespoon coarse sugar
Preheat oven to 400°.
On a lightly floured surface, roll dough into a 14-in.
Transfer to a parchment-lined baking sheet.
In a large bowl, mix sugar and flour.
Add rhubarb and blueberries; toss to coat.
Spoon filling over crust to within 2 in.
Fold crust edge over filling, pleating as you go and leaving a 4-in.
opening in the center.
Brush folded crust 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.
Nutrition Facts 1 piece:
- 290 calories, 12g fat (7g saturated fat), 30mg cholesterol, 159mg sodium, 44g carbohydrate (23g sugars, 2g fiber), 3g protein.