Rhubarb-Strawberry Tart

(16)
  7 reviews
  • 20|min prep time
  • 3|hr|20|min total time
  • 11 ingredients
  • 12 servings

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
eggs
3/4
cup granulated sugar
3
tablespoons all-purpose flour
1/4
teaspoon almond extract
3
cups coarsely sliced fresh rhubarb
2
cups sliced fresh strawberries
1/2
cup packed brown sugar
1/4
cup all-purpose flour
1/4
teaspoon ground nutmeg
2
tablespoons butter or margarine, cut into pieces

Directions

  1. 1 Heat oven to 375°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary.
  2. 2 In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.
  3. 3 In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
  4. 4 Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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