Ingredientes para Raspberry Rhubarb Tart
- 1 (9-inch) store-bought pie crust
- 2 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- Orange Zest
- 4 cups chopped rhubarb
- 2 cups fresh raspberries
- 2 tablespoons warmed red currant jelly
- Powdered sugar, for dusting
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Cómo preparar Raspberry Rhubarb Tart
- Preheat oven to 450°F (232°C). Press a 9-inch store-bought pie crust into a tart pan with a removable bottom.
- In a medium bowl, gently toss together 4 cups chopped rhubarb, 2 cups fresh raspberries, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract.
- Pour the rhubarb and raspberry mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is bubbly and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
- Let the tart cool completely on a wire rack. Once cooled, brush the top with 2 tablespoons warmed red currant jelly and dust with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
45g
Fat
8g
Carbs
8g
