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Blueberry Rhubarb Country Tart

Delicious Blueberry Rhubarb Country Tart for Summer Bliss

This Blueberry Rhubarb Country Tart combines sweet blueberries with tart rhubarb for a delightful summer dessert.
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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: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 pie Dough for single-crust pie store-bought or homemade
Filling
  • 3/4 cup sugar brown sugar optional
  • 1/4 cup all-purpose flour or cornstarch for gluten-free option
  • 4 cups chopped fresh or frozen rhubarb, thawed can substitute with extra blueberries
  • 1 cup fresh or frozen blueberries, thawed or blackberries for variation
Glaze
  • 2 tablespoons 2% milk or almond milk for dairy-free option
  • 1 tablespoon coarse sugar or regular sugar

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • parchment paper
  • Rolling Pin

Method
 

Preparation Steps
  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 mixing bowl, combine sugar and flour, then fold in rhubarb and blueberries.
  4. Spoon the filling onto the crust and fold the edges over, creating a rustic appearance.
  5. Brush the edges with milk and sprinkle coarse sugar over the crust.
  6. Bake for 40-45 minutes until golden brown and filling is bubbling.
  7. Let it cool for 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For a crispy crust, consider pre-baking for 10 minutes. Adjust sugar based on the rhubarb's tartness.

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