Rhubarb-Strawberry Tart

By ldelmas

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 eggs
• 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon almond extract
• 3 cups coarsely sliced fresh rhubarb
• 2 cups sliced fresh strawberries
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter or margarine, cut into pieces

Details

Servings 12
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 375°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edges if necessary.

2
In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.

3
In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.

4
Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Remove side of pan; cut tart into wedges. Store in refrigerator.