Raspberry Rhubarb Tart Recipe
Strawberries and rhubarb are a classic combination but I like raspberries to give a little different flavor. Pair this tart with the Sage Buttermilk Ice Cream recipe for an amazing dessert.
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A great summer tart.
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
- Roll out the pie dough and place in a tart or pie pan then freeze for at least 30 minutes.
- Toss the rhubarb, raspberries, sugar and flour together then add to the pie shell.
- In a food processor chop the cooled, toasted hazelnuts until very fine then add the sugar and flour.
- Add the butter a little at a time until it becomes crumbly then sprinkle it over the fruit.
- Bake at 375 for 40-50 minutes or until golden and bubbly.