As you may recall, this spring we planted 12 raspberry plants this year. Some are early bearing, others later -- which is nice because you get a steady flow of gorgeous raspberries. On the first year you can't expect to get much of anything, but perhaps because of all of the rain we received, we have a nice little smattering of raspberries. Even though I figured my rhubarb was tough at this point, a found a few relatively new shoots and cut them off. Together with the raspberries I made a free-form raspberry-rhubarb tart. Boy was it good.
For the filling, a free-form tart is great because it doesn't have to be a certain size and you can just try different things. It takes a lot less time than a pie, and is smaller.
Approximately 1 1/2 pints of raspberries
4 small stalks of rhubarb, thinly chopped
1/4 cup sugar
1 T flour
shake of cinnamon
shake of nutmeg
few slices of butter for the top
sprinkle sugar on top, including crust part.
mix all of the non-fruit ingredients together first, so you don't damage your raspberries too much when you mix everything together. Then add your fruit and gently fold to mix.
PreHeat oven to 425 degrees.
Basically, you use your favorite pie crust recipe (just for one crust). Roll out into a rectangle shape (or small circle, just as long as it could fit on your cookie sheet). Flip onto a cookie sheet. Pour your filling into the middle. Flip the edges of the tart up and onto the filling with a knife (a flexible one is helpful, like a frosting knife). Make sure that any holes on the bottom edge are pushed back together with your knife or finger -- otherwise the syrup will ooze out. Once all of the edges are flipped up and over onto the tart, put a few thin slices of butter on top, sprinkle with a little sugar and pop it in the over for 25-30 minutes until the filling is bubbling and the crust is golden. Cool slightly (so the filling isn't too soupy) and EAT. Yumola. So good. We serve with vanilla icecream. Enjoy!