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Blueberry Rhubarb Country Tart

Delicious Blueberry Rhubarb Country Tart for Summer Bliss

This Blueberry Rhubarb Country Tart is a delightful dessert that combines sweet blueberries and tart rhubarb in a rustic crust, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 crust Dough for single-crust pie Use store-bought or homemade
For the Filling
  • 3/4 cup sugar Can substitute with brown sugar
  • 1/4 cup all-purpose flour Cornstarch can be used as gluten-free
  • 4 cups chopped fresh or frozen rhubarb, thawed Can substitute with extra blueberries
  • 1 cup fresh or frozen blueberries, thawed Blackberries can be used for variation
For the Glaze
  • 2 tablespoons 2% milk Almond milk is a dairy-free substitute
  • 1 tablespoon coarse sugar Regular sugar is a fine alternative

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Roll out your pie dough into a 14-inch circle and transfer it to a baking sheet.
  3. In a large mixing bowl, combine sugar and flour, then fold in rhubarb and blueberries.
  4. Spoon the fruity mixture onto the crust and fold the edges over the filling.
  5. Brush the crust with milk and sprinkle with coarse sugar.
  6. Bake for 40 to 45 minutes until golden brown and bubbling.
  7. Let it cool for about 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, ensure rhubarb is thawed properly, and consider baking the tart crust for 10 minutes before adding the filling for a crispier texture.

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