Blueberry Rhubarb Tart
Blueberry Rhubarb Tart
Instead of strawberries, we've paired rhubarb with blueberries for a surprising taste.
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30 min
Prep Time
02 hrs 30 min
Total Time
8
servings Ingredients
Crust
1 cup all-purpose flour
1 tablespoon sugar
14 teaspoon salt
12 cup cold Land O Lakes® Butter
2 to 3 tablespoons cold water
Filling
12 cup sugar
3 tablespoons cornstarch
2 cups fresh or frozen rhubarb, sliced 1/4 inch
23 cup apple juice
1 cup fresh or frozen blueberries
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
How to make
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STEP 1
Heat oven to 375°F.
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STEP 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.
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STEP 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.
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STEP 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.
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STEP 5
Pour into partially baked crust. Bake 40-50 minutes or until center is bubbly. Cool completely.
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STEP 6
Serve with whipped cream, if desired.
250 Calories
12 Fat (g)
30 Cholesterol (mg)
170 Sodium (mg)
35 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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