Blueberry Rhubarb Tart

Blueberry Rhubarb Tart
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Instead of strawberries, we've paired rhubarb with blueberries for a surprising taste.
30 min
Prep Time
2:30
Total Time
8 servings

Ingredients

Crust

1 cup
all-purpose flour
1 tablespoon
sugar
1/4 teaspoon
salt
1/2 cup
cold Land O Lakes® Butter
2 to 3 tablespoons
cold water

Filling

1/2 cup
sugar
3 tablespoons
cornstarch
2 cups
fresh or frozen rhubarb, sliced 1/4 inch
2/3 cup
apple juice
1 cup
fresh or frozen blueberries
 
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

Directions

  1. Heat oven to 375°F.
  2. Combine flour, l tablespoon sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened. Shape into ball.
  3. Roll out dough on lightly floured surface to 10-inch circle. Place into 9-inch tart pan with removable bottom; press onto bottom and up sides of pan. Prick bottom and sides with fork. Bake 10 minutes.
  4. Combine 1/2 cup sugar and cornstarch in 2-quart saucepan. Gradually stir in rhubarb and apple juice. Cook over medium heat, stirring constantly, 5-7 minutes or until thickened. Remove from heat; stir in blueberries.
  5. Pour into partially baked crust. Bake 40-50 minutes or until center is bubbly. Cool completely.
  6. Serve with whipped cream, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
250
Cholesterol
30mg
Carbohydrates
35g
Protein
2g
Fat
12g
Sodium
170mg
Dietary Fiber
1g

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