Title: Rhubarb and Raspberry Tart
Categories: Fruit Tart Dessert Canadian
Yield: 8 Servings
| 2 | c | Rhubarb |
| 1 | c | Raspberries |
| 3/4 | c | Granulated sugar |
| 3 | | Eggs |
| 1 | | Egg yolk |
| 1/2 | c | Whipping cream |
| 1/3 | ts | Vanilla |
| 1 | | Pie dough for 10-in.shell |
Raspberries and rhubarb in one tart means that one of the fruits must be
frozen if locally produced products are to be used. Happily, this dish
works well with either fresh or frozen berries or rhubarb. The reds and
pinks are beautiful together and the flavours blend wonderfully. 1. Roll
out pie dough into 10-inch tart or pie pan. 2. Cut rhubarb into 1/4 inch
pieces, distribute evenly in tart shell, then sprinkle with raspberries. 3.
Combine sugar, eggs and egg yolk in a mixing bowl; whisk ingredients
together. 4. Add cream and vanilla and mix. 5. Pour egg mixture over fruit
and bake in preheated 400F(200C) oven for 20 to 25 minutes, or until tart
batter is quite firm.