A rustic tart is not only a gourmet dessert, it is a lot easier to make than a more traditional fruit tart. You look like a professional pastry rock-star without ever having to wear one of those weird chef hats. This one is very simple with just a few ingredients. The tartness of the Rhubarb is complemented with the berries and it makes a delicious celebration ending to any meal.
Rustic Berry Rhubarb Tart
Organic Grains Whole Wheat Pastry Flour| 2 cups
Salt| 1 tsp.
Coconut Oil| ½ cup
Cold water| ¼ cup
Organic Diced fresh or frozen* rhubarb, thawed, drained| 1 cup
Organic Fresh blackberries, raspberries or strawberries| 3 cups
Pyure Stevia baking blend | ½ cup
Cornstarch| 3 Tbsp.
Fresh berries, to garnish| about 1/2 cup
Directions: In a large bowl, combine flour and salt. Add oil and water, 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, berries, stevia and cornstarch; let stand for 15 minutes.
Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into a 14-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. Garnish with fresh berries and a drizzle of melted chocolate or powdered sugar.
*Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.