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Raspberry Rhubarb Tart Recipe


Ingredients
By Measure
For The Tart:
2 Cups Rhubarb Cut Into 1/2" Pieces
2 Pints Raspberries
1 Cup Sugar
2 Tbs Flour
1 Pie Dough - Your Recipe or Store Bought
For The Crumble Topping:
1 Stick Butter
1 Cup Toasted Hazelnuts
1 Cup Sugar
1/2 Cup Flour

 
 
Preparation

  1. Roll out the pie dough and place in a tart or pie pan then freeze for at least 30 minutes.
  2. Toss the rhubarb, raspberries, sugar and flour together then add to the pie shell.
  3. In a food processor chop the cooled, toasted hazelnuts until very fine then add the sugar and flour.
  4. Add the butter a little at a time until it becomes crumbly then sprinkle it over the fruit.
  5. Bake at 375 for 40-50 minutes or until golden and bubbly.
 


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