Rustic Fruit Tart
"My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan..."
INGREDIENTS
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1 cup all-purpose flour
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1/2 teaspoon salt
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1/4 cup canola oil
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2 tablespoons whole milk
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1 cup diced fresh or frozen rhubarb, thawed
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1 cup fresh or frozen raspberries, thawed
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1/2 cup sugar
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2 tablespoons quick-cooking tapioca
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GLAZE:
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6 tablespoons confectioners' sugar
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1 teaspoon water
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1/8 teaspoon almond extract
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