Rhubarb & raspberry tart
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Rhubarb & raspberry tart
  Rhubarb    Tarts    Canadian  
Last updated 6/12/2012 1:20:15 AM. Recipe ID 51906. Report a problem with this recipe.
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      Title: Rhubarb & raspberry tart
 Categories: Fruits, Tarts, Desserts, 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.
 




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Recipe ID 51906 (Apr 03, 2005)

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