Blueberry Rhubarb Tart
Blueberry Rhubarb Tart
Instead of strawberries, we've paired rhubarb with blueberries for a surprising taste.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
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
-
STEP 1
Heat oven to 375°F.
-
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.
-
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.
-
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.
-
STEP 5
Pour into partially baked crust. Bake 40-50 minutes or until center is bubbly. Cool completely.
-
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)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
