Rustic Fruit Tart

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 tablespoons whole milk
• 1 cup diced fresh or frozen rhubarb, thawed
• 1 cup fresh or frozen raspberries, thawed
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca
• 6 tablespoons confectioners' sugar
• 1 teaspoon water
• 1/8 teaspoon almond extract

1. In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour.
2. In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined
3. . Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper.
4. 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 400u0b0 for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

flour, salt, canola oil, milk, frozen rhubarb, frozen raspberries, sugar, tapioca, sugar, water, almond

Taken from www.tasteofhome.com/recipes/rustic-fruit-tart/ (may not work)