Ingredients Jump to Instructions ↓

  1. 7 cups fresh rhubarb, cut into 1/2-inch pieces (about 3 lbs.)

  2. 2 (9-inch) prepared pie dough

  3. 2 cups fresh raspberries

  4. 1/3 cup flour

  5. 1 1/2 cups sugar

  6. 1 cup brown sugar

  7. 1/2 teaspoon kosher salt

  8. 1 teaspoon orange zest

  9. 1/2 teaspoon crystallized ginger, minced

  10. 1/4 cup apricot preserves, melted and strained

  11. 12 (2 ounce each) scoops vanilla bean ice cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. On lightly floured surface, fold in edges of pie dough to 5-inch in width rectangle; roll to 15-inch in length. Transfer to 13.75-in x 4 in rectangular tart pan. Repeat for second tart.

  3. In large mixing bowl, toss rhubarb, raspberries, flour, sugars, salt, orange zest and crystallized ginger. Divide between tart pans and arrange evenly.

  4. Bake for 50 minutes or until crust is golden and fruit is tender.

  5. Cool tarts on cooling rack, brush lightly with warm apricot preserves.

  6. Cut each tart into 6 equal portions and serve topped with vanilla ice cream.


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