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Rustic Fruit Tart

This rustic fruit tart is similar to a pie but without the pan. The crust is virtually foolproof with no fussing like you would with a tart or pie dish. Simply place the rolled-out dough on a baking sheet, spread the fruit, and fold the edges to meet the center. It’s that easy! Make this recipe into snack-size portions by reducing the size of the tart and making several mini tarts instead of a big one.
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Prep Time 40 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients
  

Pastry

  • 1 cup Bisquick
  • ¼ cup vegetable oil
  • 2 tbsp milk

Filling

  • 1 cup fresh or frozen rhubarb (dices, thawed)
  • 1 cup fresh or frozen raspberries (thawed)
  • ½ cup sugar
  • 2 tbsp quick-cooking tapioca

Glaze

  • 6 tbsp confectioners' sugar
  • 1 tsp water
  • tsp almond extract

Instructions
 

  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • In a large bowl, combine one cup of Bisquick, one-quarter cup of vegetable oil, and two tablespoons of milk.
  • Mix with a fork until the mixture forms a ball. Shape dough into a disk and wrap it in plastic. Refrigerate for at least one hour.
  • In a separate bowl, combine one cup of rhubarb, one cup of raspberries, one-half cup of sugar, and two tablespoons of quick-cooking tapioca; let stand for 15 minutes.
  • Take the dough out of the refrigerator, unwrap it and place it on the prepared parchment-lined baking sheet. Roll the dough into a circle.
  • Spoon the fruit mixture into the center of the dough, leaving room at the edges. Fold the edges of the dough over the fruit. Leave the center uncovered. 
  • Bake for thirty minutes or until the crust is golden brown, and the filling is bubbly.
  • Combine the glaze ingredients in a small bowl and drizzle it over the warm tart.
  • Serve and enjoy!
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