Rhubarb-strawberry Tart

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
• 2 eggs
• 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon almond extract
• 3 cups fresh rhubarb, coarsely sliced
• 2 cups fresh strawberries, sliced
• 1/2 cup brown sugar, packed
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter or 2 tablespoons margarine, cut into pieces

Recipe

• 1 heat oven to 375°f
• 2 place pie crust in 10-inch tart pan with removable bottom as directed on box for one-crust filled pie.
• 3 trim edges if necessary.
• 4 in large bowl, beat eggs with electric mixer on medium speed until light.
• 5 beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended.
• 6 alternately layer rhubarb and strawberries into crust-lined pan.
• 7 pour egg mixture over fruit.
• 8 in small bowl, mix brown sugar, 1/4 cup flour and the nutmeg.
• 9 with pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• 10 sprinkle over top.
• 11 bake 50 to 60 minutes or until crust is golden brown and filling is set in center.
• 12 cool completely, about 2 hours.
• 13 remove side of pan; cut tart into wedges.
• 14 store in refrigerator.