Ingredients
1 cup all-purpose flour1/2 teaspoon salt1/4 cup canola oil2 tablespoons whole milk1 cup diced fresh or frozen rhubarb, thawed1 cup fresh or frozen raspberries, thawed1/2 cup sugar2 tablespoons quick-cooking tapiocaGLAZE:6 tablespoons confectioners’ sugar1 teaspoon water1/8 teaspoon almond extract
Preparation
In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour.
In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper.
Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.
