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Friends, Food and Fun in the Kitchen

Radio recipe -- as promised

By Lisa Abraham Published: April 19, 2012

Here is the recipe I gave out on the radio this morning when chatting with Ray Horner on WAKR AM 1590.

The recipe comes from the Taste of Home Baking Book.

The Taste of Home Show comes to Akron on Thursday, April 26, at Quaker Square. Doors open at 4:30 p.m. Show starts at 6:30 p.m. Look for me and Ray on stage together about 6 p.m. Before that, I'll be at the Beacon Journal's booth, so stop by to say hello. We'll be passing out some recipe cards and selling and signing copies of my book, Famous Chefs & Fabulous Recipes. Hope to see you there!


 Rustic Fruit Tart

1 cup all-purpose flour

1/2 tsp. sal

1/4 cup vegetable oil

2 tbsp. milk

1 cup diced fresh or frozen rhubarb, thawed if frozen

1 cup fresh or frozen raspberries, thawed if frozen

1/2 cup sugar

2 tbsp. quick-cooking tapioca

For the glaze:

6 tbsp. confectioners' sugar

1 tsp. water

1/8 tsp. almond extract

In a 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 wrap. Refrigerate for at least 1 hour.

In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap the dough and palce on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-inch circle. Discard the waxed paper.

Spoon fruit mixture into the center of dough to within 2 inches of the edges. Fold the edges of dough over the fruit, leaving the center uncovered. Bake at 400 degrees for 25 to 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.

Makes 2 servings.

Substitute apples, peaches or blueberries for the rhubarb if you prefer.

(Recipe originally from Naomi Olson, Hamilton, Mich.)






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